One-Pan Baked Chicken Breast with Vegetables is a vibrant, wholesome meal perfect for busy weeknights. This dish combines the aromatic warmth of cumin, fennel, and cayenne-infused oil with tender chicken breasts and a medley of green beans, tomatoes, and red onions. Roasted to perfection, the vegetables caramelize while the chicken soaks in all the rich spices, creating a burst of flavor in every bite. Served on a bed of nutty brown basmati rice and topped with fresh coriander, it’s a simple yet flavorful meal that’s both healthy and satisfying, with minimal cleanup!
Easy Weeknight Chicken & Veggies in a Spicy Roasting Pan
Course: One pot RecipesDifficulty: Easy2
servings20
minutes35
minutesIngredients
- For the spicy oil:
3tbsp rapeseed oil
1tsp ground cumin seeds
1tsp ground fennel seeds
1tsp cayenne pepper
A pinch of thyme
4x garlic cloves,grated
- For the dish
2x chicken breasts,butterflied
200g green beans,trimmed
1x red onion,chopped
100g cherry tomatoes, halved
Ground rock salt
Ground black pepper
Fresh coriander (chopped for garnish)
- Optional side:
140g brown basmati rice
280ml water
A pinch of sea salt
Directions
- Prepare the spicy oil:
Mix the ground cumin, ground fennel, cayenne pepper, thyme, and grated garlic with rapeseed oil. Set aside. - Prepare the vegetables:
In a bowl, combine green beans, tomatoes, and chopped onion. Season with rock salt and black pepper, then toss with half of the spicy oil. Spread the vegetables on a roasting pan and bake at 180°C (fan) for 15 minutes. - Bake the chicken:
After 15 minutes, remove the vegetables from the oven. Mix the vegetables, make space for the chicken, and place it on the pan. Return the pan to the oven and bake for another 20 minutes until the chicken is cooked through. - Cook the rice (optional):
While the chicken is baking, cook the rice in water with a pinch of sea salt, following package instructions. - Serve:
To serve, place the cooked rice on the plate, top with the baked chicken and vegetables, and drizzle any leftover pan juices over the top. Garnish with chopped coriander.
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