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Roasted Chicken Breast with Vegetables

by | Apr 18, 2022 | Blog, Recipes

Roasted Chicken Breast with Vegetables

Try balsamic or red wine vinegar as a marinade. Citrus, tomatoes or fresh herbswill give it a different variety of flavor.
Ready In 40 minutes
Course Main Course
Servings 4


  • 4 boneless chicken breasts
  • 2 lemons, cut into quarters
  • 2 tbsp garlic, chopped or minced
  • 3 oz olive oil plus 3 oz. forcooking
  • 3 tbsp salt free seasoning blend
  • 4 oz chicken broth, low sodium
  • 1 bag fresh spinach
  • 1 each tri-color peppers (red, green and yellow), thin julienne
  • 1 red onion, thin julienne


  • In a large bowl rinsechicken with cold water for 2 minutes. Pat dry with paper towels
  • Add olive oil,garlic, seasoning. Squeeze lemons and add to bowl. Mix well and place allingredients in a ziploc bag or cover bowl with plastic overnight or fro 1 hourbefore cooking.
  •  Set oven for 350degrees. Heat medium to large cast iron skillet over medium -high heat for 3-4minutes. Add olive oil to skillet. Place chicken  breast side down. Let cook for 5-7 minutes oneach side. Place skin side up. Remove from stovetop and place skillet in ovenfor 12-15 minutes.
  • Bring skillet tostovetop. Remove chicken from skillet . Turn heat to medium heat. Add onionsand peppers and saute for a quick 2-3 minutes. Add spinach and broth. Placechicken back in the skillet and pour broth over chicken. Serve with brown ricepilaf, cous cous or roasted fingerling potatoes.