Ingredients
- 4 boneless, skinless chicken breasts
- 2 cups baby potatoes, halved
- 1 cup baby carrots
- 1 small onion, sliced
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp dried Italian seasoning (or oregano + basil mix)
- Salt and black pepper, to taste
- 1 cup shredded cheddar or mozzarella cheese (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 400°F (200°C). Lightly grease a baking dish.
- Arrange chicken breasts in the center of the dish. Surround with potatoes, carrots, and onion.
- Drizzle olive oil evenly over the chicken and veggies.
- Season with garlic powder, paprika, Italian seasoning, salt, and pepper. Toss vegetables gently to coat.
- Cover with foil and bake for 25 minutes. Remove foil, sprinkle cheese on top (if using), and bake uncovered for another 10–15 minutes, until chicken is cooked through (165°F / 74°C) and vegetables are tender.
- Garnish with fresh parsley and serve warm.
Would you like me to make this extra creamy with a sauce (like a ranch or mushroom sauce), or keep it as a lighter baked version?