This one-dish chicken entree is filled with asparagus, red potatoes, carrots, tomatoes, corn on the cob, mushrooms, leeks and onions. Then it's drizzled with a fresh herb vinaigrette. Amazing gluten free and clean-eating recipe.
Ingredients
- 4 large chicken breasts (skinless, boneless)
- 10-15 small red potatoes (washed, unpeeled)
- 3 carrots (peeled & halved)
- 1 bunch asparagus (cut, leaving only about 4-5 inches from the top (discard the tougher bottom section))
- 2 ears corn on the cob (shucked, and broken in half)
- 10 oz. container red and yellow cherry tomatoes
- 6 oz. sliced mushrooms
- 1 leek (green top removed, sliced)
- 1 large onion (slice about 4 thin strips from onion and separate into rings)
- 4 cloves fresh garlic (minced)
- 1/4 cup olive oil
- 1 tsp. fresh oregano ((mine was a lemon oregano))
- 1 tsp. fresh basil
- 1 tsp. fresh chives
- 1 tsp. fresh rosemary
- 1 tsp. pink Himalayan sea salt (or more, if desired)
- 1/2 tsp. black pepper (or more, if desired)
Directions
- Spray a large roasting pan or baking dish with olive oil cooking spray. Place chicken breasts in center. Place potatoes, carrots,...
- Get the full instructions at Can't Stay Out of the Kitchen
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- Author:
- Teresa
- Cuisine:
- American
- Recipe Yields:
- 4
- Total Time:
