Baked Chicken with Bell Peppers and Tomatoes
Casserole
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Cook Time
1 h 20 min
Servings
4
Difficulty
Easy
Prep Time
20 Min
Description
This baked chicken recipe is a simple and delicious way to enjoy a healthy and flavorful meal. The chicken breasts are seasoned with a blend of herbs and spices, then baked with colorful bell peppers, juicy tomatoes, and red onion. It's a perfect dish for a weeknight dinner or a casual gathering. I love how the vegetables become tender and slightly caramelized in the oven, creating a wonderful contrast to the savory chicken. This recipe is also great for meal prepping, as it keeps well in the fridge for several days. Feel free to add other vegetables like zucchini or mushrooms for extra flavor and nutrients.
Ingredients (11 ingredients)
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2 tablespoons olive oil
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1 tablespoon garlic salt
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1 tablespoon chopped fresh parsley
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1 tablespoon chopped fresh chives
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1 teaspoon ground black pepper
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1 teaspoon seasoning
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1 teaspoon seasoning salt
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4 piece skinless, boneless chicken breast halves
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2 piece medium green bell peppers, chopped
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2 piece large tomatoes, chopped
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1 piece red onion, chopped
Preparation (4 steps)
Prepare the spice mixture
In a medium bowl, combine 2 tablespoons olive oil, 1 tablespoon garlic salt, 1 tablespoon chopped fresh parsley, 1 tablespoon chopped fresh chives, 1 teaspoon ground black pepper, 1 teaspoon seasoning, and 1 teaspoon seasoning salt. Mix well to combine.
Season the chicken
Rub the chicken breasts with half of the spice mixture. Place the seasoned chicken breasts in a medium baking dish.
Prepare the vegetables
In the same bowl, toss the 2 medium green bell peppers (chopped), 2 large tomatoes (chopped), and 1 red onion (chopped) with the remaining olive oil mixture. Arrange the vegetables over the chicken in the baking dish.
Bake the chicken and vegetables
Preheat oven to 175°C (350°F). Bake for 1 hour, stirring the vegetables once halfway through, until the vegetables are tender, the chicken is no longer pink, and its juices run clear.
Finished cooking? Great! 🎉
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Created by
Amelia Davis
6
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Kochbücher
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