With its basic mix of flavors, this recipe is great for kids and other picky eaters. This could easily work as a quick, last-minute dinner of frozen ingredients: a bottom layer of frozen hash browns, then boneless chicken pieces frozen individually, and half a bag of frozen peas and carrots. From the pantry, add dried mushrooms presoaked for about ten minutes in boiling water, then drained. No advance planning needed! For a bit more flavor, drop in a few halved garlic cloves underneath and around the chicken. Consider drizzling about two tablespoons of your favorite Italian vinaigrette over the chicken instead of salt and pepper for a totally different and inviting flavor combination.

　　

Ingredients

serves 2

　　Canola oil spray

　　1/2 to 3/4 pound chicken breasts or thighs

　　Sea salt and freshly ground black pepper

　　6 to 8 new potatoes, quartered

　　2 carrots, sliced into coins

　　4 to 6 mushrooms, thickly sliced

　　2 cups fresh or frozen green peas

　　

Step 1

Preheat the oven to 450°F.

　　

Step 2

Spray the inside and lid of a cast-iron Dutch oven with canola oil.

　　

Step 3

Put the chicken pieces in the pot, trying not to overlap them, and lightly season with salt and pepper.

　　

Step 4

Add the potatoes and carrots and again lightly season with salt and pepper.

　　

Step 5

Scatter the mushrooms in the pot, then pour in the peas.

　　

Step 6

Cover and bake for 40 to 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.

　　

nutrition information

Step 7

Calories: 440

　　

Step 8

Protein: 41g

　　

Step 9

Carbohydrates: 47g

　　

Step 10

Fat: 4g

　　

Step 11

Cholesterol: 75mg

　　

Step 12

Sodium: 331mg

　　

Step 13

Fiber: 15g

　　Glorious One-Pot Meals