Baked Chicken and summer roasted veggies Recipe
Wonderful light summer evening supper, super simple and delicious.
Ingredients
- 2 Large Boneless/skinless chicken breasts (split)
- 1/4 cup halved cherry tomatoes
- 1/2 zucchini
- 1/2 cup chicken stock
- 1/4 cup fresh corn
- dash of garlic salt
- white pepper, to taste
- parsley
Directions
- Pre Hear Oven 375 F/400F
- In a baking dish add split chicken breasts, chicken stock cover with foil and bake 35 minutes (add pan of covered veggies at the 20 minute mark)*
- *On a non stick sheet pan add cut veggies, seasonings, cover with foil and bake 15 minutes (@ 400 F)
- Slice split baked chicken breast serve with roasted veggies
- Enjoy!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 65g | |
| Recipe makes 4 servings | |
| Calories 11 | |
| Calories from Fat 1 | 9% |
| Total Fat 0.13g | 0% |
| Saturated Fat 0.03g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 50mg | 2% |
| Potassium 117mg | 3% |
| Total Carbs 2.03g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.78g | 1% |
| Protein 0.8g | 1% |
