BRITTANY’S BAKED CHICKEN AND VEGETABLE RECIPE

Tired of plain chicken and vegetables? I get it! My husband and I eat a lot of chicken, and we struggle with trying to come up with different ways to prepare it! When I find a good recipe, I usually alter it slightly. Here’s a recipe I tried last night, and it turned out great! And it’s super easy too, which is helpful when you’re super busy!

Here’s what you’ll need:

• 2 mixing bowls
• 9 X 13 baking dish
• meat thermometer
• teaspoon
• tablespoon
• skinless, boneless, chicken breast
• olive oil
• paprika
• onion powder
• italian season
• oregano
• vegetables of your choice (I used red pepper, green pepper, broccoli, and carrots)

Directions:

1. Set the oven to 450
2. In each mixing bowl you’ll include the following mixture as your marinade:

• 2 tbsp olive oil
• 1 tsp paprika
• 1 tsp onion powder
• 1 tsp italian seasoning
• 1 tsp oregano

1. In one bowl, toss your prepped veggies in the marinade (cover all well) and then layer in the bottom of the baking dish
2. In the other bowl, dip each piece of chicken (both sides) in the marinade and place on top of the veggies in the baking dish. *You may need to double this marinade (depending on how many pieces of chicken you need to cover)
3. Place in the oven and bake for approximately 20 minutes, uncovered. When the chicken has reached the internal temperature of 165 degrees, take the dish out of the oven and immediately cover with tin foil (loosely).
4. Let rest for approximately 5-10 minutes before serving (this helps to keep the chicken juicy and flavorful).
5. Uncover and enjoy!