Thursday, June 26, 2014


    3-4 boneless skinless chicken breasts
    1 red onion, sliced
    1 green pepper, sliced
    1 zucchini, sliced
    1 squash, sliced
    1 bunch of broccoli
    1 carrot, sliced
    2 tablespoons of olive oil
    1 packet of Italian salad dressing mix
    1 teaspoon lemon pepper seasoning
    salt and pepper to taste


    Preheat oven to 350 degrees.
    Combine all the sliced veggies in a bowl, then add 2/3 packet of Italian salad dressing mix and 1 tablespoon of olive oil.
    Stir until veggies are coated.
    Spray casserole dish with cooking spray.
    Place chicken in the middle of dish, splash with the other tablespoon of olive oil then sprinkle rest of Italian salad dressing mix and lemon pepper seasoning on chicken breasts.
    Place the veggie mixture around the chicken.
    Cover with aluminum foil.
    Bake for 1 hour to 1 hour and 20 minutes on 350 degrees depending on the size of your chicken breasts.
    Note: If you prefer your veggies to be more crisp you may want to wait and add the last 15-20 minutes of cooking.

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