Baked Chicken Breasts and Vegetables

Baked Chicken Breasts and Vegetables

7

"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

50 m servings 485 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 485 kcal
  • 24%
  • Fat:
  • 31.5 g
  • 48%
  • Carbs:
  • 23.8g
  • 8%
  • Protein:
  • 29 g
  • 58%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 923 mg
  • 37%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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).

Reviews

7
  1. 8 Ratings

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Most helpful positive review

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.

Most helpful critical review

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.

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.

Great idea for a healthy delicious meal. I sautéed a medley of vegetables(including potatos) and an estimation of spices and seasonings with a can of chicken broth before putting it the oven wit...

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 ag...