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This Whole 30 compliant One pan Dill Chicken with Veggies is simple and tasty, and only takes 35 minutes to make!
Video for this Recipe: https://youtu.be/GKhvOjbKTN0
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Since most weeknights I don’t get home until somewhere between 7:30-8pm, I have been trying to create some easy, quick recipes that don’t require a lot of prep or clean-up. So I’m a big fan of one-pan meals. It’s nice to just stick a pan of prepared food in the oven, then not have a big clean-up. That gives me more time to take my shower, pack my gym bag and prep meals for the next day before I head to bed.
This was nice and easy, but would have been easier if I had remembered to put the chicken out to defrost earlier. I hate using the microwave to defrost meats. But the flavor was great and it tasted pretty good!
This is one of my go-to weeknight meals for the nights that I get home later in the evening. from prep to finish this one pan dill chicken and veggies only takes 35 minutes. And, it’s whole 30 approved, so that’s great!
- 1 tsp Dill
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- ½ teaspoon ground black pepper
- 1/2 tsp salt
- 1/4 cup oil
- 2 Tbsp dijon mustard
- 1 lb boneless skinless chicken breasts
- 1 lb baby red potatoes quartered
- 1 lb carrots sliced
- 1 cup asparagus heads
- 1 Tbsp olive oil
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Place the chicken breasts in a large ziploc bag. Add the dill, garlic powder, onion powder, salt, pepper, 1/4 cup oil and dijon mustard and shake the bag to coat chicken evenly on all sides. Refrigerate chicken while prepping the veggies.
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Grease a large baking sheet with ½ Tbsp oil (Tip: line baking sheet with foil for even easier cleanup). Place carrots, potatoes and asparagus on your oiled pan. Drizzle the top with 1½ Tbsp olive oil and sprinkle with salt and pepper. Toss veggies on the pan using your hands, then move them to the outsides to make room for the chicken.
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Bake at 400˚F for 25-28 min, or until chicken reaches internal temp of 165 degrees F, or there is no more pink.
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Remove from oven, let cool and serve.
Video for this Recipe:
