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.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 485 Calories

Ingredients

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

Recipe Instructions

Step 1

Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C).

Step 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.

Step 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).