Rating: 4.5 stars
176 Ratings
  • 5 star values: 106
  • 4 star values: 51
  • 3 star values: 14
  • 2 star values: 4
  • 1 star values: 1

I made this recipe with what was left in the fridge at college. It turned out a big success and everyone loves it! The tomatoes reduce to make a juice that's heavenly with crusty bread.

Recipe Summary

prep:
20 mins
cook:
1 hr
total:
1 hr 20 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • In a medium bowl, mix the olive oil, garlic salt, parsley, chives, pepper, Old Bay Seasoning, and seasoning salt. Rub the chicken breasts with 1/2 the mixture, and place the breasts in a medium baking dish.

  • Toss the green bell peppers, tomatoes, and red onion with the remaining olive oil mixture. Arrange over the chicken.

  • Bake 1 hour in the preheated oven, stirring the vegetables once, until the vegetables are tender, the chicken is no longer pink, and its juices run clear.

Nutrition Facts

235 calories; protein 29.1g; carbohydrates 10.2g; fat 8.6g; cholesterol 68.4mg; sodium 1809.8mg. Full Nutrition
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