Name: Roasted Carrot, Corn, and Pea Medley with Herb-Crusted Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 1 cup Baby carrots; 0.5 cup Frozen sweet corn; 0.5 cup Frozen green peas; 1 tbsp Extra virgin olive oil; 0.5 tsp Garlic powder; 0.5 tsp Onion powder; 0.25 tsp Smoked paprika; 0.25 tsp Dried oregano; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Instructions

Prep 10 min · Cook 20 min

Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper to prevent sticking.
Pat the chicken breast dry with a paper towel and slice it into even 1-inch bite-sized pieces for uniform roasting.
In a large mixing bowl, combine the baby carrots, frozen corn, frozen peas, and the diced chicken pieces.
Drizzle the extra virgin olive oil over the mixture and sprinkle with garlic powder, onion powder, smoked paprika, dried oregano, sea salt, and black pepper.
Toss everything thoroughly with a large spoon or your hands until the chicken and vegetables are evenly coated in the oil and spices.
Spread the medley in a single layer on the prepared baking sheet, ensuring the pieces are not overcrowded so they roast properly.
Place the tray in the oven and roast for 18 to 20 minutes, or until the chicken is cooked through and the carrots are tender.
Remove from the oven and let the dish rest for 2 minutes before serving to allow the flavors to meld and the chicken to stay juicy.

Nutrition

Ingredients

Instructions

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