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"I got in from work one night and wanted something a little lighter. I had some 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."
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skinless, boneless chicken breast halves
carrots, sliced into 1/2-inch rounds
green bell peppers, sliced
green onions, chopped
chopped fresh flat-leaf parsley
freshly ground black pepper, or to taste
Good flavor and I liked the concept, but the chicken cooked more quickly than the veggies. Veggies were too crunchy and needed to be cooked longer.
This is a great week night recipe. I sautéed the vegetables in a pan before I put everything in the oven. The vegetables had the right amount of tenderness. I will make this again.
Great recipe! My family asked that it be added to the regular rotation. Not hard at all and they liked the flavor. I think it will be even better the next time around.
Made this tonight. Added cauliflower as I hadn't any celery and it was a hit! Easy and healthy! Thanks!
I actually cooked it on top of the stove! I used a little more olive oil (about 1 tablespoon more) but IT WAS GREAT!!
I baked it in a roaster, uncovered for almost two hours and it was wonderful!! The meat was very tender and juicy.....veggies were starting to brown but very edible! Will definitely do this again
* Percent Daily Values are based on a 2,000 calorie diet.
Baked Chicken Breasts and Vegetables
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 283
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