Baked Chicken Breasts and Vegetables Recipe - Allrecipes.com
Baked Chicken Breasts and Vegetables Recipe
  • READY IN 50 mins

Baked Chicken Breasts and Vegetables

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    20 mins
  • COOK

    30 mins
  • READY IN

    50 mins

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Arrange chicken breasts on a baking sheet; spread carrots, bell peppers, celery, green onion, and parsley around chicken. Drizzle olive oil over chicken and vegetables; season with salt, Italian seasoning, chili powder, lemon pepper, and black pepper.
  3. Bake chicken breasts in the preheated oven until 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).
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Reviews More Reviews

Jan 15, 2015

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.

 
Feb 19, 2015

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.

 

6 Ratings

Feb 19, 2015

Made this tonight. Added cauliflower as I hadn't any celery and it was a hit! Easy and healthy! Thanks!

 
Feb 05, 2015

I actually cooked it on top of the stove! I used a little more olive oil (about 1 tablespoon more) but IT WAS GREAT!!

 
Jan 19, 2015

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

 

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Nutrition

  • Calories
  • 485 kcal
  • 24%
  • Carbohydrates
  • 23.8 g
  • 8%
  • Cholesterol
  • 69 mg
  • 23%
  • Fat
  • 31.5 g
  • 48%
  • Fiber
  • 8.1 g
  • 33%
  • Protein
  • 29 g
  • 58%
  • Sodium
  • 923 mg
  • 37%

* Percent Daily Values are based on a 2,000 calorie diet.

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