Pan-Roasted Chicken & Vegetables

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 162.5
  • Total Fat: 3.9 g
  • Cholesterol: 48.8 mg
  • Sodium: 181.4 mg
  • Total Carbs: 10.9 g
  • Dietary Fiber: 4.3 g
  • Protein: 22.6 g

View full nutritional breakdown of Pan-Roasted Chicken & Vegetables calories by ingredient
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Number of Servings: 4


    2 tsp olive oil
    1 clove garlic, peeled
    12 skinless chicken tenders (tenderloins)
    1/4 tsp paprika
    1/8 tsp black pepper
    2 cups carrots, cut into 1-inch pieces
    1 10-oz. pkg. frozen broccoli florets, thawed
    1/2 cup reduced-sodium chicken broth
    2 tsp dried oregano


Heat oven to 400 degrees. In a large skillet, heat oil over medium-low heat. Add garlic and saute for 3 minutes. Remove garlic and discard.

Increase heat under skillet to medium-high. Sprinkle chicken with paprika and pepper. Add to skillet. Saute until golden, about 2 minutes per side. Remove to plate and set aside.

Add carrots, broccoli, broth, and oregano to skillet. Cook for 5 minutes. Return chicken and any accumulated drippings to skillet. Cover skillet with foil and seal edges.

Place skillet in oven and bake until chicken is no longer pink in center and vegetables are tender, about 25 to 30 minutes. Serve.

Serving Size: Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user DBEAU57.

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