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05 January 2012

Dishes with Dee: One Dish Chicken and Veggie Bake

Okay Babies...
How is everyone doing on their veggie challenge?!

I think I am doing pretty well!
The hardest part about eating healthy is breaking the habit of eating junk.
...I really want spinach artichoke dip.  
Does that count at a veggie??? 

Off topic.

Back on.

My Green B.E.A.N veggies that I wrote about earlier this week have been bomb so far.

Er-ry thang be fresh.
The colors are awesome, and it is all way more flavorful than the regular stuff I get at the store.

While I know I'll have to go to the store every now and again, I'm an official groupie of Green B.E.A.N.

So I used some of the root vegetables that came in my bin to make a chicken and veggie bake.
So easy.

Here's what ya need:

Boneless skinless chicken breasts, trimmed and thawed.
Assorted veggies:
Potato (Used my G.B. white ones)
Carrots (Almost the whole bunch!)
Onion (Went ahead and used a red one from the bin)
Celery (On hand)
Plenty of garlic- I use whole cloves throughout.

And here's what ya do:

Sprinkle chicken with salt, pepper. poultry seasoning, whatevs.
Toss the chick and all those veggies (just cut 'em up!) into a 9 x 13.
Drizzle in EVOO
Toss to coat all of the ingredients plus the bottom of the pan.
Salt n Pep it up.



Bake.
on 400
for 45 to an hour

Allow your chickie to stand before you cut it open, trust in the juice, girl.



Delish.
Easy.
Healthy (if you don't use a gallon of EVOO of course)

Veggie out....

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