This is a print preview of "Baked Chicken and summer roasted veggies" recipe.

Baked Chicken and summer roasted veggies Recipe
by "Cheffie Cooks"

Baked Chicken and summer roasted veggies

Wonderful light summer evening supper, super simple and delicious.

Rating: 4/5
Avg. 4/5 1 vote
Prep time: United States American
Cook time: Servings: 4

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

  1. Pre Hear Oven 375 F/400F
  2. 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)*
  3. On a non stick sheet pan add cut veggies, seasonings, cover with foil and bake 15 minutes (@ 400 F)
  4. Slice split baked chicken breast serve with roasted veggies
  5. Enjoy!