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.
Ingredients
- 4 skinless boneless chicken breast halves
- 8 carrots sliced into 1/2-inch rounds
- 8 stalks celery chopped
- 8 green onions chopped
- 4 green bell peppers sliced
- ¼ cup chopped fresh flat-leaf parsley
- ½ cup 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
- Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C).
- 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.
- 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).