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Baked Chicken Breast with Herbs Recipe
Savor a perfectly baked chicken breast infused with fragrant herbs and paired with roasted root vegetables for a blood pressure-friendly dinner. This dish is wholesome, flavorful, and easy to prepare for a balanced evening meal.
Whether you’re looking for a comforting family dinner or a meal prep option for the week, this baked chicken recipe delivers taste and nutrition in every bite.
| Prep, cook, and total time | Calories per serving |
|---|---|
| Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes | Approximately 320 calories Chicken breast (1): ~165 calories Root vegetables: ~120 calories Olive oil: ~35 calories |
Ingredients
- 2 boneless, skinless chicken breasts
- 2 cups mixed root vegetables (carrots, parsnips, and sweet potatoes), diced
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- ½ tsp garlic powder
- ½ tsp black pepper
- Optional garnish: chopped parsley
Instruction
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
- Rub the chicken breasts with 1 tbsp olive oil, then sprinkle with thyme, rosemary, garlic powder, and black pepper. Place them on one side of the baking sheet.
- In a mixing bowl, toss the diced root vegetables with the remaining olive oil and a pinch of pepper. Spread them on the other side of the baking sheet.
- Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
- Let the chicken rest for 5 minutes before slicing. Serve warm with the roasted vegetables and garnish with parsley if desired.
Photos
Extra tips
Flavor variations
- Spicy Option: Add a pinch of cayenne pepper to the chicken seasoning for a kick.
- Citrus Twist: Squeeze fresh lemon juice over the chicken before serving.
- Herbal Infusion: Replace thyme and rosemary with oregano and parsley for a different flavor profile.
- Vegetable Variety: Swap root vegetables with zucchini, Brussels sprouts, or broccoli.
Storage tips
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven at 350°F (175°C) or in a microwave until warmed through.
- Freeze cooked chicken and vegetables for up to 2 months. Thaw in the refrigerator before reheating.
Nutritional insight
- Chicken breasts are an excellent source of lean protein, supporting muscle health and keeping you satisfied.
- Root vegetables provide essential nutrients like potassium and fiber, promoting healthy blood pressure and digestion.
- Olive oil is rich in monounsaturated fats, which are beneficial for heart health.
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