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!!!