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Baked Chicken Breasts and Vegetables

"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
Original recipe yields 4 servings

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

See full nutrition

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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  • Prep

  • Cook

  • Ready In

  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

Read all reviews 32
  1. 42 Ratings

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Most helpful positive review

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...

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.

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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...

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.

This recipe was so easy and delicious! I served it with black rice, which has a richer nutty flavor that went well with the vegetable medley. If you like fresh veggies don't worry about sautéing...

I followed the recipe as is and it was so good! Hubby's usual reply is "it's not bad" or "it's alright" but this time he said GREAT!! I never would have put those flavors together, but it works....

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.

This is a WINNER!!!!! I wanted to get rid of a few tiny bags of left over veggies so I added the following: Zucchini, cappers, broccoli, sun dried tomatoes and sweet potatoes. I also added one ...

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...

Great base recipe with so much room to suit your own taste. i needed to add a ton more spice, but obviously thats just personal taste. Will make this often!