Print: Baked Chicken Breasts and Vegetables

This baked chicken and vegetable dish is delicious. I got in from work one night and wanted something a little lighter. I used frozen chicken breasts and fresh veggies. I added the spices at random, and it turned out really good, I thought. There were no complaints from the others either.

Prep

20 min

Cook

31 min

Servings

Difficulty

Medium

Ingredients

4 skinless , boneless chicken breast halves
8 carrots , sliced into 1/2-inch rounds
8 stalks celery , chopped
8 greens onions , chopped
4 greens bell peppers , sliced
0.25 cups chopped fresh flat-leaf parsley
0.5 cups olive oil
1 teaspoon Italian seasoning
1 teaspoon chili powder
1 teaspoon lemon pepper
1 teaspoon salt
4 pinches freshly ground black pepper , or to taste

Instructions

1 Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C).
2 Arrange chicken breasts on a baking sheet; spread carrots, celery, green onion, bell pepper, and parsley around chicken. Drizzle olive oil over chicken and vegetables; season with Italian seasoning, chili powder, lemon pepper, salt, and black pepper.
3 Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition per serving

Printed from PantryLink · https://pantrylink.app/recipes/baked-chicken-breasts-and-vegetables