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
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Baked Chicken and summer roasted veggies
Time: 12 minutes prep, 35 minutes cook
Servings: 4
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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Summary
Wonderful light summer evening supper, super simple and delicious.
