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Baked Chicken Breasts and Vegetables

Rated as 4.52 out of 5 Stars
0

"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
Original recipe yields 4 servings

Directions

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  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).

Nutrition Facts


Per Serving: 485 calories; 31.5 23.8 29 69 923 Full nutrition

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Reviews

Read all reviews 51
  1. 71 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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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 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 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....

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...

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.

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!

The only thing I would change is to reduce the salt. Husband loved it and especially the vegetables.