One-Pot Chicken and Vegetable Roast

Root vegetables are high in fiber, packed with vitamins, and very important for a healthy diet. Let's take advantage of them while they are in season and make our entire meal in one baking pan. Serve this delicious meal with a side salad made with leafy greens.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 423 Calories

Ingredients

• ¼ cup olive oil
• 1 tablespoon olive oil
• 2 skinless, boneless chicken breasts
• 1 teaspoon salt, divided
• 1 tablespoon lemon pepper seasoning
• 1 butternut squash, cut into 1/2-inch cubes
• 2 medium potatoes, cut into 1/2-inch cubes
• 1 carrot, cut into 1/2-inch cubes
• 1 tablespoon Caribbean seasoning

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 2

Combine butternut squash, potatoes, carrot, 1/4 cup olive oil, lemon pepper seasoning, and 1/2 teaspoon salt in a bowl; toss to combine. Transfer vegetables to a baking sheet.

Step 3

Toss chicken breasts in the same bowl with 1 tablespoon olive oil, remaining salt, and Caribbean seasoning until coated. Add to baking sheet.

Step 4

Bake in the preheated oven until chicken is no longer pink in the center, juices run clear, and vegetables are tender, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).