One-Pan Chicken and Vegetables

Prep time: 15 minutes | Cooking time: 45 minutes | Servings: 4

Now Available in Mixteco!

Mixteco is an indigenous language an indigenous language of Mexico spoken by many residents of Washington. This language is primarily spoken and not written by its users. Therefore, recipes in Mixteco are available in audio only, with no transcript. Thank you for your understanding!

Receta en Mixteco

Ingredients

  • 1 (32-ounce) pkg. frozen mixed vegetables
  • 1 (24-ounce) bag bite-sized potatoes, quartered
  • Cooking spray
  • 1 pound chicken tenders
  • Herbs and seasonings of your choice
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper

Find Your Healthy Tips

  • If you have any leftovers from this recipe, try shredding the chicken for sandwiches, wraps, or burrito bowls.

Directions

  1. Preheat oven to 350°F. Place chicken tenders and half of seasonings into a large zip-top bag. Shake to coat chicken.
  2. Spray or drizzle baking sheet with oil. Place potatoes and frozen vegetables on baking sheet. Spray or drizzle vegetables and potatoes; toss to coat.
  3. Place the seasoned chicken on top of the vegetables and potatoes. Sprinkle chicken, vegetables, and potatoes with the remaining seasoning mix, salt, and pepper. Using tongs, mix ingredients together on the sheet.
  4. Bake for 45 minutes or until chicken registers 165°F and is slightly browned.

Nutrition Facts

Serving Size–1/4 recipe; Calories–408; Protein–35.2g; Fat–4.35g; Carbohydrates–56.9g

Recipe Credit: Southern Living