Chicken and Veggie One Pan Meal

My one pan dish was inspired by a recipe I came across a year ago. It was quick, easy and didn't break the bank. This meal only takes about 20 minutes to prepare and an hour and five minutes to cook.
Recently I was in Asheville, NC for a festival. I was exploring some local shops and discovered a great place, Spice and Tea. If you are like me, and enjoy a wide array of savory spices, you will love this shop.
The employees were very friendly and helpful. What I really liked is they wanted each customer's experience to be enjoyable, and they encourage you to smell and even sample the spices. For this one pan meal, I purchased a signature blend seasoning. The aroma was pleasant and the taste was mouth-watering.  
A couple notes about the recipe, veggies used to make this dish can be any green veggies of your choice.  Seasoning does not have to be what is shown in recipe. Choose your favorite all purpose season and have fun with it!




















 
Chicken, Veggies and Potatoes All In One Pan:
Serves about 3-4

         
          Ingredients:

• 3 chicken breasts, cut up (wash and rinse with warm water and sprinkle with lemon juice)
• 1 large potato, cut up (I prefer Yukon gold but red potatoes work just as well)
• 6 oz of broccoli (original recipe showed broccoli only but you may add any green vegetable)
• 6 oz of peas and carrots
• 6 oz of asparagus (each of these is about half a bag if using frozen veggies)
• 1 zucchini
• 1 summer squash
• 1 packet of signature blend seasoning (any all purpose seasoning will work, or you can use salt, pepper, garlic, a dash of cayenne pepper, and sprig of rosemary to season the chicken)
• 1-1 1/2 tablespoons of olive oil (original recipe calls for 1 stick of butter, but I wanted to cut a few calories).
• Non stick cooking spray
                                                                                                      
  Directions:
  1. Clean the potatoes (I prefer peeled, but you can keep skin on as well) and vegetables, cut them as close to the same size as possible.
  2. Season the chicken with your favorite all purpose seasoning or use chopped garlic, salt, pepper, a dash of cayenne pepper and a sprig of rosemary.
  3. Use the non stick cooking spray to coat the bottom of the casserole dish (the original recipe calls for olive oil, but I substituted non stick spray).                                
  4. In the casserole dish place a row of potatoes, a row of the chicken breasts, and a row of vegetables. Drizzle olive oil or butter on top of everything (if you have any seasoning left you can sprinkle the remainder on your veggies and potatoes).
  5. Cover with foil. Place in oven at 350 degrees for 1 hour and five minutes. If you are looking for crispier potatoes and chicken remove the veggies and return pan to the oven for an additional 5-8 minutes.
  6. Remove from oven and serve.
  
  Note: The last picture shows angel hair pasta as another option if you don't want potatoes.