One-Pan Chicken and Veggie Bake: The Perfect RV Dinner

This One-Pan Chicken and Veggie Bake is a simple, healthy meal that’s perfect for RV cooking. With just one pan for easy prep and cleanup, you can enjoy tender chicken and roasted veggies while on the road. It’s a hassle-free dinner that lets you spend more time outdoors and less time in the kitchen!

Ingredients:

▢ 2 chicken breasts (or thighs)

▢ 1 cup baby potatoes, halved

▢ 1 cup carrots, sliced

▢ 1 bell pepper, chopped

▢ 1 zucchini, chopped

▢ Olive oil (for drizzling)

▢ Salt, pepper, garlic powder, and Italian seasoning (to taste)

Directions:

• Preheat oven to 400°F. You can use a campfire grill or stovetop, depending on your setup.
• Prepare the vegetables: Chop the potatoes, carrots, bell pepper, and zucchini into bite-sized pieces.
• Season: Drizzle everything with olive oil and season with salt, pepper, garlic powder, and Italian seasoning. Toss to coat.
• Add the chicken: Place the chicken breasts (or thighs) in the center of a baking dish or foil pan. Surround them with the seasoned veggies.
• Bake: If using an oven, bake for 25-30 minutes, or until the chicken reaches 165°F and the vegetables are tender. If using a stovetop or grill, cook the chicken and veggies on medium heat, turning occasionally until fully cooked.
• Serve: Slice the chicken and serve with the roasted veggies.

Tips:

• You can easily switch up the veggies depending on what you have or prefer.

• Make it extra flavorful by adding a squeeze of lemon or some fresh herbs once it’s done cooking.

This one-pan recipe makes cleanup a breeze and is packed with nutrients, perfect for an RV meal!