Baked Chicken Breast with Roasted Carrots and a Side Salad

Name: Baked Chicken Breast with Roasted Carrots and a Side Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Healthy American
Ingredients: 4 boneless, skinless chicken breasts (about 6 oz each); 1 tbsp olive oil, divided; 1 tsp dried Italian seasoning; 1/2 tsp garlic powder; 1/4 tsp salt; 1/4 tsp black pepper; 1 lb carrots, peeled and cut into 1-inch pieces; 2 tbsp balsamic vinegar; 6 cups mixed greens; 1/2 cucumber, sliced; 1/2 cup cherry tomatoes, halved; 1/4 red onion, thinly sliced; 2 tbsp extra virgin olive oil (for salad dressing); 1 tbsp apple cider vinegar (for salad dressing); 1 tsp Dijon mustard (for salad dressing); Pinch of salt and pepper (for salad dressing)

EasyHealthy AmericanPrep: 15 minutesCook: 30 minutesServes 4

A healthy and satisfying dinner featuring tender baked chicken breast, sweet roasted carrots, and a fresh green salad. This meal is balanced and perfect for a weeknight.

Baked Chicken Breast with Roasted Carrots and a Side Salad

Ingredients

•4 boneless, skinless chicken breasts (about 6 oz each)
•1 tbsp olive oil, divided
•1 tsp dried Italian seasoning
•1/2 tsp garlic powder
•1/4 tsp salt
•1/4 tsp black pepper
•1 lb carrots, peeled and cut into 1-inch pieces
•2 tbsp balsamic vinegar
•6 cups mixed greens
•1/2 cucumber, sliced
•1/2 cup cherry tomatoes, halved
•1/4 red onion, thinly sliced
•2 tbsp extra virgin olive oil (for salad dressing)
•1 tbsp apple cider vinegar (for salad dressing)
•1 tsp Dijon mustard (for salad dressing)
•Pinch of salt and pepper (for salad dressing)

Dietary Info

Gluten-freeDairy-free

Instructions

1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2
Pat chicken breasts dry with paper towels. In a small bowl, combine 1/2 tablespoon olive oil, Italian seasoning, garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper. Rub the mixture evenly over both sides of the chicken breasts. Place chicken on one side of the prepared baking sheet.
3
In a medium bowl, toss the cut carrots with the remaining 1/2 tablespoon olive oil, balsamic vinegar, and a pinch of salt and pepper. Spread the carrots in a single layer on the other side of the baking sheet.
4
Bake for 25-30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the carrots are tender-crisp and slightly caramelized. Flip the carrots halfway through baking.
5
While the chicken and carrots are baking, prepare the side salad. In a large bowl, combine mixed greens, cucumber, cherry tomatoes, and red onion.
6
In a small jar or bowl, whisk together extra virgin olive oil, apple cider vinegar, Dijon mustard, and a pinch of salt and pepper for the dressing. Pour dressing over the salad and toss gently to coat.
7
Once cooked, remove chicken and carrots from the oven. Serve the baked chicken breast alongside the roasted carrots and a generous portion of the fresh side salad.

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