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One Pan Chicken Veggies

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One Pan Chicken Veggies

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Course: Main Course
Cuisine: American
Keyword: One Pan Chicken Veggies
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Calories: 365kcal


  • 4 none chicken breast
  • 1/4 cup Italian dressing, low fat
  • 3 tablespoon vinegar, balsamic
  • 1 1/2 tablespoon honey
  • 2 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper, ground
  • 8 spear ASPARAGUS
  • 2 medium carrot
  • 1 cup grape tomatoes

Serve With

  • 2 cup grapes
  • 1 cup blueberries
  • 4 slice, medium bread, Italian


  • Pound out the chicken breasts and then cut each into 3-4 pieces; set aside.
  • Whisk together the dressing, vinegar, and honey; set aside.
  • In a large non-stick skillet, heat oil over medium. Season chicken with salt and pepper and add to hot skillet. Cook for 6-7 minutes or until no longer pink inside, flipping halfway through.
  • Meanwhile, trim asparagus and green beans, peel and julienne carrots, and halve the grape tomatoes; set aside.
  • Pour half the dressing mixture in with the chicken and toss to coat. Remove chicken from skillet and keep warm.
  • Add veggies to skillet along with remaining dressing mixture and toss to coat evenly. Cook over medium for 3-4 minutes, stirring to keep from sticking. Add chicken back to skillet and cook for 1 minute more.
  • Serve each helping of chicken and veggies with grapes, blueberries, and a slice of bread on the side.
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Calories: 365kcal | Carbohydrates: 39g | Protein: 29g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 83mg | Sodium: 364mg | Fiber: 6g | Sugar: 30g

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