All Recipes - One-Pan Roasted Chicken & Carrots with Lemon-Basil White Bean Salad

One-Pan Roasted Chicken & Carrots with Lemon-Basil White Bean Salad



If you’re looking for a simple, nourishing meal that fits the MIND diet, this one-pan roasted chicken with carrots and a lemon-basil white bean salad is a perfect choice. It features lean poultry, fiber-rich vegetables, and bright herbal flavors—all balanced to keep things low in sodium. You’ll love how seamlessly the roasted chicken and carrots complement the refreshing bean salad. Plus, by cooking your own beans and controlling every ingredient, you know you’re getting high-quality nutrition in every bite.

One-Pan Roasted Chicken & Carrots with Lemon-Basil White Bean Salad

Servings: 3

Ingredients

For the Chicken and Carrots

  • 1 lb chicken, boneless skinless breasts, patted dry
  • 2 tbsp olive oil, divided (1 tbsp for the chicken and 1 tbsp for the carrots)
  • 1 tbsp lemon juice
  • 1 tsp dried thyme
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp pepper
  • 1/4 tsp salt
  • 5 medium carrots, peeled and cut into bite-size sticks or rounds

For the Lemon Basil White Bean Salad

  • 2 cups cooked white beans
  • 2 tbsp lemon juice, zest the lemon first if you want a little extra brightness
  • 1 tbsp olive oil
  • 3 tbsp basil, fresh, chopped
  • 1/4 tsp salt
  • pepper, to taste

Instructions

  1. In a small bowl, whisk together 1 Tbsp olive oil, 1 Tbsp lemon juice, dried thyme, garlic powder, onion powder, black pepper, and a pinch of salt (if using).
  2. Place the chicken breasts in a shallow dish or zip-top bag and pour the marinade over them. Let sit for 15 minutes (or up to overnight in the fridge for even more flavor).
  3. Preheat your oven to 400°F (200°C).
  4. Line a large baking sheet with foil or parchment for easier cleanup (optional).
  5. Toss the carrot pieces with 1 Tbsp olive oil and a few grinds of black pepper (plus a small pinch of salt if desired).
  6. Spread them on one side of the baking sheet in a single layer.
  7. Remove chicken breasts from the marinade (shake off the excess) and place them on the other side of the baking sheet, leaving some space between each piece.
  8. Slide the sheet into the preheated oven and roast for about 20–25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the carrots are fork tender.
  9. While everything roasts, in a medium bowl combine: White beans, 2 Tbsp lemon juice, 1 Tbsp olive oil, Chopped fresh basil, 1/4 tsp salt (optional), 1/8 tsp black pepper
  10. Stir gently so you don’t mash the beans, and taste—adjust seasoning if needed.
  11. Once the chicken is cooked, remove it to a cutting board. Let it rest for 5 minutes (helps keep it juicy).
  12. Slice or dice it into bite-sized pieces.
  13. Add the roasted carrots to the bowl with the seasoned white beans. Give it a quick toss.
  14. Plate the carrots and beans, then top with the sliced chicken (or serve on the side).
  15. If you have any juices on the pan, you can drizzle them (or a bit of extra lemon juice + olive oil) over the top for a flavor boost.

Serving Suggestions



Published: Mar 10, 2025