Ingredients
– 4 boneless, skinless chicken breasts
– 2 cups mixed vegetables (carrots, bell peppers, and zucchini)
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 2 tablespoons olive oil
– 1 tablespoon dried oregano
– 1 tablespoon dried thyme
– 1 teaspoon rosemary
– Salt and pepper, to taste
– 1 cup chicken broth
– 1 cup shredded cheese (optional, for topping)
Instructions
Follow these simple steps to create your Herbed Chicken & Veggie Bake:
1. Preheat the Oven: Start by preheating your oven to 375°F (190°C).
2. Prepare the Chicken: Pat the chicken breasts dry with paper towels. Season both sides with salt, pepper, and half of the dried herbs (oregano, thyme, rosemary).
3. Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic; sauté until fragrant, about 2-3 minutes.
4. Add the Mixed Vegetables: Incorporate the mixed vegetables into the skillet. Sauté until they are just tender but not fully cooked. Season with remaining herbs, salt, and pepper.
5. Combine Ingredients in a Baking Dish: In a large baking dish, place the seasoned chicken breasts. Pour the sautéed vegetables over the chicken.
6. Add Chicken Broth: Carefully pour the chicken broth around the chicken and vegetables in the baking dish. This will help the chicken stay moist while baking.
7. Bake: Cover the baking dish with aluminum foil. Bake in the preheated oven for 25-30 minutes.
8. Add Cheese (Optional): If desired, uncover the dish, sprinkle cheese over the top, and bake for an additional 10-15 minutes until the chicken is cooked through (165°F / 74°C) and cheese is melted.
9. Let It Rest: Remove the dish from the oven. Let it rest for 5-10 minutes to allow juices to redistribute.
10. Serve: Slice the chicken and serve with the vegetables. Enjoy your delicious Herbed Chicken & Veggie Bake!
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
Nutrition
- Serving Size: 4
- Calories: 380 kcal (approx.)
- Fat: 15g
- Protein: 40g