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Baked Chicken Breasts and Vegetables

This baked chicken and vegetable dish features chicken breasts baked with carrot, bell pepper, and celery for a light yet satisfying sheet pan supper.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 485
Ingredients Method Nutrition

Ingredients
  

Ingredients
  • 4 skinless, boneless chicken breast halves
  • 8 carrots, sliced into 1/2-inch rounds
  • 8 stalks celery, chopped
  • 8 green onions, chopped
  • 4 green bell peppers, sliced
  • 0.25 cup chopped fresh flat-leaf parsley
  • 0.5 cup olive oil
  • 1 teaspoon Italian seasoning
  • 1 teaspoon chili powder
  • 1 teaspoon lemon pepper
  • 1 teaspoon salt
  • 4 pinches freshly ground black pepper, or to taste

Method
 

  1. Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C).
  2. Arrange chicken breasts on a baking sheet; spread carrots, celery, green onion, bell pepper, and parsley around chicken. Drizzle olive oil over chicken and vegetables; season with Italian seasoning, chili powder, lemon pepper, salt, and black pepper.
  3. Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition

Calories: 485kcalCarbohydrates: 24gProtein: 29gFat: 32gSaturated Fat: 5gCholesterol: 69mgSodium: 923mgFiber: 8gSugar: 11g

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