Baked Chicken with Vegetables

I can’t take credit for this recipe — although, I have modified it somewhat.  You can find the original recipe here: Lisa’s Easy Chicken

This dish is wonderful!  The vegetables create a barrier that traps moisture in the chicken, so it’s not the slightest bit dry.  It’s incredibly moist and the flavors from the herb rub season the chicken and vegetables beautifully.  It’s a very simple recipe and requires very little preparation time.  I usually serve this with steamed whole grain rice, which helps to offset the spice just a bit.

 

Ingredients:

• 2 tablespoons olive oil
• 1 tablespoon garlic powder
• 1 tablespoon chopped parsley
• 1 tablespoon chopped chives 
• 1 teaspoon ground black pepper
• 1 teaspoon Old Bay Seasoning
• 1 teaspoon seasoning salt
• 4 skinless, boneless chicken breast halves
• 1 medium green bell pepper, chopped
• 1 large tomato, chopped
• 1/2 sweet onion, chopped

Directions:

1. Preheat oven to 350 degrees (175 degrees C).2. In a medium bowl, mix the olive oil, garlic powder, parsley, chives, pepper, Old Bay Seasoning, and season salt.  Rub the chicken breasts with 1/2 the mixture, and place the breasts in a baking dish.

 

3. Toss the green bell pepper, tomato and onion with the remaining olive oil mixture.  Arrange over the chicken.

4. Bake 45 minutes in the preheated oven, stirring the vegetables once, until the vegetables are tender, the chicken is no longer pink, and its juices run clear.

Voila!  You’re done.  Enjoy!

Just remember PORTION SIZE – PORTION SIZE – PORTION SIZE!!!

Off-Topic: “Nipples”

I used the word “nipples” in my heading yesterday and my hits for this site skyrocketed.  I can’t tell you how hard I’m laughing over here.  I got hits from search engines from the word “nipples” and apparently, some poor teenage boy somewhere in the world was trying to search for “naked locker room -cam”. 

Sorry to disappoint you, folks.  No naked web cams here — besides, until I lose some weight, I don’t think you’re really interested in seeing that kind of stuff.

I’m dying laughing over here.   Thank you!

Cranberries and Mushrooms? ICK!!!

I’ve been trying to cook and eat a lot healthier now.

Not only do I have an issue with my weight (which is being worked on), but my husband also suffers from extremely high cholesterol and pre-diabetes.  We both HAVE to change our eating habits and our menu accordingly.

I absolutely LOVE to cook.  It’s relaxing and soothing and the smells and flavors are therapeutic.  But trying to find new healthy and delicious recipes has been something of a challenge for me. 

About a year ago, my husband was searching for recipes on the American Heart Association website.  While this was great in theory, he doesn’t have the best taste in selecting recipes.  He ended up selecting this one:  Grilled Portobello Mushrooms with Couscous and Greens

The combination of flavors seemed to me to be somewhat bizarre, but I was willing to try it.  Sometimes unusual flavor combinations can be wonderful!  Sadly, it wasn’t in this case.  Cranberries, mushroom and couscous may be a delicacy for some, but not in this household.  We still joke about the Portobello mushroom debacle and how we had to order pizza that night because it was just AWFUL.

So I’m going to post some of my tried-and-true favorite healthier recipes (that either I created or someone else wiser and more food savvy created) so that hopefully, you won’t have a Portobello mushroom disaster like we did.