By now, most of you probably know that while I love to cook… I am all about practical recipes.  My most favorite meals are ones that can be prepared in a single dish with absolute minimum dishes to clean.  If it’s easy to cook & doesn’t require me to “babysit” it~ even better!
 
This, my friends… has got to be the easiest dinner I’ve ever shared on my blog.  You don’t have to be a chef to prepare this one.  All you need is a knife, a baking dish, and an oven- and you’re set.  No flipping pieces of meat, poking veggies for done-ness, or babysitting a stove.
 
Simply chop, dress, mix, & bake.
 

I also love how versatile this dish is.  Just change up the veggies, vinegar, and/or spices to give it a whole new theme.  One of my friends over on Instagram gave the idea of using peppers, onions, and cilantro, and topping with avocado or guacamole for a Mexican dish… Love it!
 
This dish is meant to be stress-free, so don’t worry about perfecting the cuts of your meat & veggies or spicing it to absolute perfection.   Somehow it always turns out perfect, with the meat cooked through (yet not overdone) and the veggies perfectly tender.  & You can always add a little extra salt & pepper (or hot sauce!) once you dish it up.
 
Enjoy, and please comment below or post a picture on Instagram (tag me @justjessieb) if you make it!
 

 

Print Recipe

Easy Chicken & Veggie Bake

Servings: 4
Calories: 459kcal

Ingredients

  • 1/4 cup extra virgin olive oil
  • 1/4 cup balsamic vinegar
  • 1 tbsp minced garlic
  • 1 tsp Italian seasoning
  • salt and pepper to taste
  • 2 lbs chicken (I used 1 lb breasts & 1 lb thighs)
  • 3-4 cups veggies (I used 2 zucchini, 1/2 eggplant, handful of sugar plum tomatoes, 1/2 red bell pepper, & 1/2 sweet onion)

Instructions

  • Preheat the oven to 400ºF.
  • While the oven is heating, combine the EVOO, vinegar, and spices in a large bowl.  This is your "dressing".
  • Cut your chicken into 1" cubes, tossing the pieces into the "dressing" bowl as you go.  Give it a good mix to coat the chicken.
  • Do the same with your veggies (cut into similarly-sized pieces, & add to the bowl as you go).
  • Stir the mixture one last time so that the chicken & vegetables are evenly coated by the dressing.
  • Transfer the mixture to a large baking dish (9×13") and pop it in the oven.  Bake for 45 minutes.
  • That's it!  Serve over greens, cauliflower rice, or veggie noodles for even more veggies, or eat it on its own.  Reheats perfectly for leftovers too! 

Nutrition

Calories: 459kcal | Carbohydrates: 22g | Protein: 25g | Fat: 31g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 145mg | Fiber: 6g | Sugar: 2g | Iron: 3mg
Filed   one dish meals, poultry, Whole 30