Category: lunch, dinner
Yield: 4 servings
Calories/serving: 500
Preparation time: 60 minutes
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Ingredients
- 4 raw chicken breasts
- 1/2 cup havarti cheese, grated
- 1 head cauliflower, cut into florets
- 3 cups broccoli florets
- 1 cup carrots, sliced
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- to taste table salt
- to taste ground black pepper
- 1 cup vegetable broth
- 1/4 cup soy sauce
- 2 tablespoons worcestershire sauce
- 2 tablespoons maple syrup
Directions
Preheat the oven to 375°F.
In a small bowl, mix together the olive oil, paprika, garlic powder, dried thyme, salt, and pepper. This will be your seasoning mix.
Place the raw chicken breasts in a roaster pan. Brush each chicken breast with the seasoning mix, ensuring they are well coated.
In another bowl, toss the cauliflower florets, broccoli florets, and sliced carrots with half of the remaining seasoning mix.
Arrange the seasoned vegetables around the chicken breasts in the roaster pan.
In a separate bowl, whisk together the vegetable broth, soy sauce, Worcestershire sauce, and maple syrup to create a marinade.
Pour the marinade over the chicken and vegetables in the roaster pan.
Sprinkle the grated Havarti cheese evenly over the chicken breasts.
Cover the roaster pan with foil and bake in the preheated oven for 40 minutes.
After 40 minutes, remove the foil and continue baking for an additional 15-20 minutes, or until the chicken is thoroughly cooked (reaching an internal temperature of 165°F) and the vegetables are tender.
Remove the roaster pan from the oven and let it rest for a few minutes before serving.
Serve the baked chicken breasts with Havarti cheese alongside the roasted cauliflower, broccoli, and carrots.
Ingredients
- 4 raw chicken breasts
- 1/2 cup havarti cheese, grated
- 1 head cauliflower, cut into florets
- 3 cups broccoli florets
- 1 cup carrots, sliced
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- to taste table salt
- to taste ground black pepper
- 1 cup vegetable broth
- 1/4 cup soy sauce
- 2 tablespoons worcestershire sauce
- 2 tablespoons maple syrup
Category: lunch, dinner
Yield: 4 servings
Calories/serving: 500
Preparation time: 60 minutes
Sign up for free and start creating your own personalized recipes!
Directions
Preheat the oven to 375°F.
In a small bowl, mix together the olive oil, paprika, garlic powder, dried thyme, salt, and pepper. This will be your seasoning mix.
Place the raw chicken breasts in a roaster pan. Brush each chicken breast with the seasoning mix, ensuring they are well coated.
In another bowl, toss the cauliflower florets, broccoli florets, and sliced carrots with half of the remaining seasoning mix.
Arrange the seasoned vegetables around the chicken breasts in the roaster pan.
In a separate bowl, whisk together the vegetable broth, soy sauce, Worcestershire sauce, and maple syrup to create a marinade.
Pour the marinade over the chicken and vegetables in the roaster pan.
Sprinkle the grated Havarti cheese evenly over the chicken breasts.
Cover the roaster pan with foil and bake in the preheated oven for 40 minutes.
After 40 minutes, remove the foil and continue baking for an additional 15-20 minutes, or until the chicken is thoroughly cooked (reaching an internal temperature of 165°F) and the vegetables are tender.
Remove the roaster pan from the oven and let it rest for a few minutes before serving.
Serve the baked chicken breasts with Havarti cheese alongside the roasted cauliflower, broccoli, and carrots.
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