Baked Chicken Breasts and Vegetables recipe

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Ingredients

4 skinless, boneless chicken breast halves
8 carrots, sliced into 1/2-inch rounds
4 green bell peppers, sliced
8 stalks celery, chopped
8 green onions, chopped
¼ cup chopped fresh flat-leaf parsley
½ cup olive oil
1 teaspoon salt
1 teaspoon Italian seasoning
1 teaspoon chili powder
1 teaspoon lemon pepper
4 pinches freshly ground black pepper, or to taste

Nutrition Info

484.8 calories
carbohydrate: 23.8 g
cholesterol: 69.2 mg
fat: 31.5 g
fiber: 8.1 g
protein: 29 g
saturatedFat: 4.9 g
servingSize: -
sodium: 923.2 mg
sugar: 10.8 g
transFat: : -
unsaturatedFat: : -

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).

Recipe Yield

4 servings

Recipe Note

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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