This post may contain affiliate links.
This Healthy One Dish Chicken Bake is my go to for a healthy and an easy dinner. Best of all it is a complete dish! It is sooo yummy. My family loves this! I have made it a dozen of times and thought I should share it with you! It is clean eating made simple and best of all you can use any variety of vegetables that you want. I love to make this during gardening season because it is great dish to use with fresh veggies! You can also use anything you find at the farmers market, on managers special or whatever your family enjoys. I personally chose broccoli, squash, zucchini, carrots and onion. I often add peppers too! This is a Paleo, Gluten Free and Whole 30 compliant recipe too. Just be sure the spices you use are compliant.
You can easily prep your veggies in advance and then when you are ready to bake you just simply toss in olive oil and seasonings and then bake! If you want you can serve this with rice but we generally eat it without carbs. The choice is yours! I love that this is a heart healthy recipe too!
OUR LATEST VIDEOS
If you are following the Keto Diet just be sure to use veggies that are low in carbs. I would suggest not using carrots for sure! I tend to use cauliflower, broccoli, onions and squash and zucchini. Just be sure to calculate the carbs for the veggies you choose. I hope you enjoy this Easy Keto Diet Recipe.
Healthy One Dish Chicken Bake
Ingredients
- Veggies of your choice - I use carrots broccoli, squash, zucchini and onions
- Chicken Breast
- Olive Oil
- McCormick Garlic and Herb Seasoning
- Salt and Pepper - optional
Instructions
-
Chop up your veggies and put into a large storage bag
-
Add 2-4 TBSP olive oil
-
Add 1 tsp seasoning McCormick Garlic and Herb Seasoning
-
Shake and transfer to a 9x13 baking dish
-
Place 2 chicken breasts (or more) in the middle of the dish
-
Sprinkle with salt and pepper and additional McCormick seasonings
-
Bake at 400 degrees for 30 minutes or until chicken is cooked through
20 Heart Healthy Recipes
Black Bean, Corn, Tomato & Avocado Salad
Cheesy Alfredo Spaghetti Squash
Country Bob’s Baked Pork Chops
Paleo Grilled Pumpkin Chicken Breasts
Grilled Pork Chops with Maple-Apple Glaze
Crockpot Honey Rosemary Chicken
Plant Based Mushroom Stroganoff
Artichoke & Red Pepper Pesto Pasta
Paleo Veggie Filled Fish Rolls
Share This!
Reader Interactions
Comments
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Love new recipes.
This is one of my favorite Whole 30 compliant dinners!
Do you cover it with foil? ?
No, I didn’t but you can of course!
it looks so yummy I will have to try it
Can you use frozen vegetables??
Yes you can!
What kind of squash did you use? New to squash over here
Summer Squash
How many calories is it
I haven’t done a calorie count.
Would this be a good freezer meal?
Yes it would!
I love this! It’s so easy to throw together. I switch up the vegetables depending on what i have on hand and occassionally throw some potatoes in as well. I have used this for meal prepping too; just made two big dishes full of chicken and veggies. Yummy!
Is there a slow cooker version of this recipe? I’d love to be able to make this but am temporarily without an oven. Thanks!
You could prepare this in the slow cooker – just add your veggies the last 30 minutes or so. You don’t want them to be mushy. Also we have tons of slow cooker recipes you may enjoy. http://www.stockpilingmoms.com/category/crockpot/
I think when the meat is covered with foil or a lid it is moister but I also aesthetically like the brown chicken. I am wondering the best way to accomplish that and still keep it healthy. Perhaps Brown it in a skillet with olive oil?
You could uncover and broil for a few minutes to brown it up.
This recipe is the best, love the and vegetables chicken together and the tip of broiling for a few minutes to brown it up, Thanks