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Top view of cast iron pan with chicken, broccoli, carrots, and red peppers. Cast iron is sitting on a teal and white towel. www.atwistedplate.com

Cast Iron Chicken Broccoli Carrots and Red Pepper

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Cast Iron Chicken, Broccoli, Carrots, and Red Pepper, a delicious and easy twist to the classic Sheet Pan Dinner!

  • Total Time: 45-50 minutes
  • Yield: 6 servings 1x

Ingredients

Units Scale
  • 1 1/2 – 2 pounds (3) Chicken Breast, cut in half and seasoned:
    • 1/2 teaspoon Oregano
    • 1/4 teaspoon Garlic Powder
    • 1/4 teaspoon Onion Powder
    • 1/4 teaspoon Sea Salt
    • 1/4 teaspoon Black Pepper
    • 1/4 teaspoon Paprika
  • 2 1/2 cup Broccoli Florets
  • 1 1/2 Shredded Carrots
  • 1 cup Diced Red Pepper
  • 1/2 cup Chicken Broth or Bone Broth

Instructions

  1. Preheat oven to 350°F and heat a CastIron over medium heat. 
  2. Tenderize your 6 pieces of Chicken, seasoning both sides with the spice mixture
  3. Place Chicken in Cast Iron cook for 2 minutes, flip and cook another 2 minutes
  4. Add Broccoli, Carrots, Red Pepper and Chicken/Bone Broth over Chicken Breast
  5. Put into the oven and cook for 30 minutes
  6. Remove and allow to cool
  7. ENJOY!!
  • Author: Meghan Whitmore {A Twisted Plate}
  • Prep Time: 10 - 15 minutes
  • Cook Time: 35 minutes
  • Category: Dinner
  • Method: Oven
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://www.atwistedplate.com/cast-iron-chicken-broccoli-and-carrot/