Everyday Cooking Adventures' Baked Chicken with Vegetables & Herbs

Tonight, after a day of fishing, I wanted to throw something together quickly and use up some of the stuff in the fridge. This recipe is so simple because it all gets thrown into one pot and baked in the oven. I served it with Near East’s rice pilaf which is also quick to get going and basically cooks on its own. The dish is hearty and healthy and great for when we don’t have a lot of time to come up with something! Here’s my baked chicken and veggies:

©EverydayCookingAdventures 2013

Baked Chicken with Veggies & Herbs

By: Everyday Cooking Adventures, 2013
Serves: 2
Prep Time: 10 minutes
Total Time: 40 minutes

Ingredients

2 chicken breasts or 1 large one
1/2 bell pepper
1 lemon, sliced into thick rounds
4-6 asparagus spears, sliced into 1″ pieces
1 shallot, chopped
fresh Oregano and Parsley, or dried if needed
fresh ground black pepper
2 tbsp olive oil
Rice, to serve on the side

Directions:

1. Preheat oven to 400ºF. Prepare rice according to package instructions.

2. Meanwhile, prep the bell pepper, asparagus, shallot and lemon and place on the bottom of an oven-proof casserole dish that has been sprayed with cooking spray or greased with butter.

3. Place the chicken breast(s) on top of the veggie layer. Sprinkle the whole thing with lots of ground black pepper, the oregano and parsley, and the olive oil.

4. Bake covered for 20 minutes and then uncover for another 10 minutes. Serve on top of the rice.