The Slow Kitchen: Easy Baked Chicken Breast and Vegetables

Let’s say it’s Thursday night. You’re feeling a little worn out, you’re short on time and food-related creativity but you’re not ready to call for pizza. You still want to prepare a healthy, nutrient-packed dinner that everyone will love but, ugh, can’t someone else do it?

That’s where this super easy baked chicken breast and vege dish comes in. Just like other recipes in The Slow Kitchen series, this weeknight dinner is simple, easy, healthy and full of real ingredients. Enjoy!

Easy Baked Chicken Breast and Veges

Easy Baked Chicken Breast and Vegetables

(Serves 4, Ready in 45min)

You’ll need:

  • 2 whole chicken breasts
  • 1 sweet potato – skin on, roughly chopped
  • 1 zucchini – roughly chopped
  • 2 handfuls of mushrooms – sliced
  • handful fresh basil leaves
  • 2-3 handfuls baby spinach
  • 1 tin crushed tomatoes
  • 1 tin red kidney beans – rinsed and drained
  • olive oil
  • 2 cloves garlic – crushed
  • salt and pepper
  • brown rice


  1. Pre-heat your oven to 220C/420F and put the brown rice on to cook.
  2. Chop the sweet potato, zucchini and mushrooms and spread over the base of a non-stick baking tray (a deep one with a lid is perfect, otherwise use a castiron pan. A regular baking tray or casserole dish is also fine – just make sure you can cover it well with aluminium foil).
  3. Lay the chicken breasts over the top of the vegetables and rub with garlic, basil, salt, pepper and olive oil.
  4. Top the vegetables with the beans and then the tin of tomatoes. Drizzle this with a little extra olive oil.

Easy Baked Chicken Breast and Veges

5. Cover the dish and put in the oven for approximately 40 minutes, or until the chicken is steamed all the way through. (It should be deliciously tender.)
6. Give the entire contents of the baking tray a good mix, add in the baby spinach and pop back in the oven for another few minutes.
7. Serve over rice, topped with more basil, chilli sauce or the topping of your choice.


Meat-Free?: Leave out the chicken and add in some more veges. You could also up the protein content with some pre-soaked red lentils. (If this is the case, you may want to add a cup of vegetable stock to the mix too, as the lentils will soak up a lot of moisture.)

More Vegetables: This recipe will work with virtually any vegetables you have on hand. Pumpkin, squash, kale, potatoes, carrots – they all cook up beautifully in the tomato base. Just note that you may need to add more crushed tomatoes or a cup of vegetable stock if you up the vege content by a lot.

Vegan: Cut out the chicken, obviously, and you’re good to go.

Gluten-Free: This is a gluten-free dish, happy days!


10 Responses to The Slow Kitchen: Easy Baked Chicken Breast and Vegetables

  1. This looks terrific Brooke, and full of nutrition. I’ve never cooked chicken breast this way and have been looking for a simple tray bake idea to add to my simple recipes repetoire. Thank you!

    • Thanks Seana! Cooking it this way makes it surprisingly tender – I always think of baked chicken breast as being kind of dry and stringy, but this seems to be a winner!

  2. Hi, Brooke!

    Been enjoying your blog for a while now but am commenting for the first time.

    Made this tonight and it was so easy and delicious! Definitely will be preparing this again. (I’m also thinking of using corn, onion, and peppers for the veggies, cilantro for the herb, and tossing in a packet of taco seasoning some time.)

    Thanks for a great recipe all the other awesome content here!

    Ohio, USA

    • Jamie, thanks so much for taking the time to say hello! And I’m glad to hear you enjoyed the recipe. The beauty of this one is that it is so flexible – I think your version with the corn, onion, peppers and coriander would be delish!

  3. Hello Brooke,
    thanks for this delicious recipe – my husband did the cooking tonight and we enjoyed it so much!
    I came across your blog via a link from “the minimalist” and really enjoy reading your thoughts.
    Have a nice evening!