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.

Baked Chicken Breasts and Vegetables

chicken breast

carrots, sliced into 1/2-inch rounds

green bell peppers, sliced

celery,

green onions, chopped

¼ cup chopped fresh flat-leaf parsley

olive oil

salt

Italian seasoning

chili powder

lemon pepper

black pepper,

Preheat oven to 375 degrees F (190 degrees C).


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.


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).


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 with the chicken. The thick delicate broth that condensed in the oven was perfect. I'll give that one a full 5 stars no problem.

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 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 extra spice: Tumeric.  Like I said, this came out to a BIG #1 WINNER for me!  One other thing...I didn't sautéed anything. I threw everying in the baking pan and let the oven do the work.  Why bother with an extra pan to wash!

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. I will definitely make this again.

Brine the chicken breasts in warm water and 1/8-1/4 cup kosher salt before baking.  The chicken falls apart.  I broiled on top of the veggies 5 min each side after cooked for 25 min.

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 first I baked mine in the oven with the chicken and they turned out perfect!

Loved this recipe for a nice, fresh dish. I only had one pepper, so I substituted with 2 sweet potatoes sliced into 1/4" rounds. I also didn't have lemon pepper seasoning, so I just sprinkled some fresh lemon juice over everything before putting it in the oven. I also skipped the celery and parsley (not a fan of them both) and substituted sweet onions for the green onions. I had to use two baking sheets to fit the chicken and all the veggies. Next time I'll use parchment paper for an easier clean up.The chicken came out so tender and the vegetables were delicious. My family devoured everything!

Yes I added additional garlic salt as well as mustard seed and it was delicious

You can throw together your favorite vegetables in this flavorful chicken dish!

baked chicken breasts and vegetables

Prep Time: 20 minutes

Cook Time: 30 minutes

Total: 50 minutes

Servings: 4

Author : Country

Ingredients

Instructions

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