Baked Chicken Breasts and Vegetables
Description
This baked chicken and vegetable dish features chicken breasts baked with carrot, bell pepper, and celery for a light yet satisfying sheet pan supper.
Ingredients
•
4 skinless, boneless chicken breast halves
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8 carrots, sliced into 1/2-inch rounds
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8 stalks celery, chopped
•
8 green onions, chopped
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4 green bell peppers, sliced
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1/4 cup chopped fresh flat-leaf parsley
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1/2 cup olive oil
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1 teaspoon Italian seasoning
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1 teaspoon chili powder
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1 teaspoon lemon pepper
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1 teaspoon salt
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4 pinches freshly ground black pepper, or to taste
Directions
1
Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C).
2
Arrange chicken breasts on a baking sheet; spread carrots, celery, green onion, bell pepper, and parsley around chicken. Drizzle olive oil over chicken and vegetables; season with Italian seasoning, chili powder, lemon pepper, salt, and black pepper.
3
Bake in the preheated oven until chicken is 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).