Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Greek Roasted Vegetables with Chicken
A traditional Greek-inspired one-pan roasted dish featuring tender chicken breast paired with a medley of seasonal vegetables including tomatoes, potatoes, eggplants, peppers, and broccoli. This wholesome meal is seasoned with classic Greek flavors and olive oil, creating a nutritious and satisfying dinner.
70 min
Easy
4 servings
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Taste Profile
Sweet4/10
Salty4/10
Sour2/10
Umami6/10
Spicy1/10
🥄 Texture
Roasted vegetables will be tender with some pieces showing caramelized, slightly crisped edges; potatoes should be soft inside with slightly crisp exteriors. Chicken pieces will be firm but juicy if cooked to temperature, and pan juices add a moist, saucy element to the dish.
👃 Aroma
Warm, herbaceous notes from dried oregano and garlic combine with the toasty, slightly sweet fragrance of roasted onions, peppers, and tomatoes. Olive oil and browned chicken add savory, roasted and slightly nutty scents with a hint of char.
🍷 Pairs Well With
A dry white wine such as Assyrtiko or Sauvignon Blanc, a light-bodied red like Pinot Noir, or a chilled rosé; non-alcoholic option: sparkling water with a lemon slice or a light iced tea.
🥗 Side Dishes
Lemony rice pilaf or orzo, crusty bread or pita to soak up pan juices, a crisp Greek salad, and tzatziki or a simple yogurt-cucumber dip.
Ingredients(14 items)
- 1600 grams chicken breast (cut into 2-inch pieces)
- 23 large tomatoes (diced)
- 3500 grams potatoes (cubed into 1-inch pieces)
- 42 medium onions (sliced into wedges)
- 52 medium eggplants (cubed into 1-inch pieces)
- 62 large bell peppers (cut into chunks)
- 7300 grams broccoli florets
- 8200 grams cauliflower florets
- 91/2 cup olive oil
- 103 tablespoons dried oregano
- 112 teaspoons salt
- 121 teaspoon black pepper
- 131 teaspoon garlic powder
- 141/2 cup water
Nutrition Information(per serving)
485
Calories
42.3g
Protein
38.7g
Carbs
18.5g
Fat
Instructions
- 1
Preheat your oven to 200°C (400°F).
- 2
In a large bowl, combine the diced tomatoes, cubed potatoes, sliced onions, cubed eggplants, bell pepper chunks, broccoli florets, and cauliflower florets.
- 3
Add the chicken breast pieces to the vegetable mixture.
- 4
Pour the olive oil over the ingredients and sprinkle with dried oregano, salt, black pepper, and garlic powder.
- 5
Toss all ingredients together until evenly coated with oil and seasonings.
- 6
Transfer the mixture to a large roasting pan, spreading it out in a single layer.
- 7
Pour the water around the vegetables to help with steaming and prevent sticking.
- 8
Place the roasting pan in the preheated oven and bake for 45-50 minutes, stirring halfway through cooking.
- 9
Check that the chicken is fully cooked (internal temperature of 165°F or 74°C) and the vegetables are tender.
- 10
Remove from the oven and let rest for 5 minutes before serving.
- 11
Serve hot, drizzling any pan juices over each portion.
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