Oven-roasted chicken breasts are our food prep favorites. Easy to make, you can season it any way you like, goes well with different side dishes and it’s delicious with different sauces.
For this dish, we paired it with some oven-roasted cabbage and boiled baby carrots.
Chicken Carrots and Cabbage Recipe
Ingredients for the chicken:
- 6 boneless skinless chicken breasts
- 1 tablespoon extra-virgin olive oil
- seasonings to taste – we used a mix of pink salt, black pepper, paprika.
Preheat oven to 400F. Meanwhile, trim chicken from fat and put it into a large bowl. Add oil and seasonings to the chicken. Coat evenly. Place chicken breasts on a large baking sheet and bake for about 25 to 30 minutes (or until chicken is cooked thoroughly depending on your oven).
Ingredients for the carrots:
- 1 bag of baby carrots
- salt to taste
Boil carrots. When done, drain, salt and season to taste.
Ingredients for the cabbage:
- 1 medium head of fresh green cabbage
- extra-virgin olive oil, for drizzling
- salt and black pepper to taste
Cut cabbage into 6 to 8 wedges. Adjust oven rack to middle position and preheat oven to 500F. Line a large baking sheet with parchment paper.
Arrange cabbage wedges on the baking sheet in a single layer. Drizzle with olive oil on one side, then season with salt and pepper. Flip wedges, drizzle other side with oil, and season other side with salt and pepper. Place baking sheet in oven and roast until lightly browned, about 10 minutes. If you prefer flip wedges and continue roasting until tender and deeply browned, another 10 minutes, then serve.
Macros per serving:
287 calories, 10.87g fat, 9.7g carbs, 37.1g protein.
This recipe makes about 6 servings.