Cook your protein AND your veggies together for one, easy one pan dinner! This chicken breast is coated in my delicious Berry BBQ Sauce. Paired with bacon potatoes, roasted broccoli, and roasted asparagus, it’s a deliciously healthy dinner! Plus, you can FREEZE this entire meal for up to three months!
BBQ Berry Chicken
bbq sauce (I used my homemade Berry BBQ Sauce!)
1.5 pounds (lbs) chicken breast (4 breasts)
4 slices bacon (turkey or regular)
3 garlic cloves minced
1 Tbsp olive oil (or bacon fat)
1/4 cup parsley chopped
pepper to taste
1.5 pounds (lbs) potatoes
salt to taste
Preheat oven to 400°F (200°C).
Add chicken breast to a sheet pan lined with parchment and brush each breast with olive oil. Season with salt and pepper.
Cook bacon and set aside. If you use regular bacon, keep the bacon grease. Add potatoes to a baking sheet lined with parchment and sprayed. To your baby potatoes, add either olive oil or the bacon grease, along with garlic, salt, and pepper.
Cut asparagus and broccoli into pieces. (I cut my asparagus to fit my container.) On a sheet pan lined with parchment and sprayed, toss with olive oil and seasonings.
Place all sheet pans into the oven and bake for 20 minutes.
Remove chicken from oven, add 2-3 Tbsp of sauce all over each chicken breast, and return to oven for 10-15 more minutes, until cooked through (165°F or 75°C).
Toss potatoes once, add bacon and parsley, and return to oven for another 10-15 minutes, until browned and crisp. (Broccoli and asparagus can remain in oven.)
Serve immediately, or save for later.
Can store in an air-tight container and freeze for up to 3 months! When ready to enjoy, transfer to the fridge to thaw the day before you’re going to eat it, then microwave for 3 to 4 minutes until heated through.
Serving: 1 serving