Savory Roasted Chicken with Veggies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 lbs chicken breast cut into 6 cutlets1/2 red bell pepper1/2 yellow bell pepper1/2 orange bell pepper1/2 large vidalia onion3 garlic cloves2 lemons2 tbsp extra virgin olive oil1 tbsp black pepper1 tbsp thyme1 tbsp rosemary1 tbsp parsely1 tbsp salt
slice bell peppers and onions.
coursely chop garlic
roll lemons for juice. cut one in half, slice the other.
split chicken breasts (if needed)
spray 9x13 baking pan with non-stick spray
place cutlets in pan however they'll fit
pour one tbsp of EVOO over the chicken
place peppers, onions and sliced lemon over top of the chicken
add spices to taste (i use way more than a tbsp on some, and i add whatever else i feel like)
squeeze juice of second lemon over entire pan
pour other tbsp of EVOO over entire pan
cook at 350 for 45 mins or until chicken is done.
(sometimes i cover mine with plastic wrap and let it sit in the fridge for a while)
makes 6 1-cutlet servings
Number of Servings: 6
Recipe submitted by SparkPeople user PIBBLELVR.
coursely chop garlic
roll lemons for juice. cut one in half, slice the other.
split chicken breasts (if needed)
spray 9x13 baking pan with non-stick spray
place cutlets in pan however they'll fit
pour one tbsp of EVOO over the chicken
place peppers, onions and sliced lemon over top of the chicken
add spices to taste (i use way more than a tbsp on some, and i add whatever else i feel like)
squeeze juice of second lemon over entire pan
pour other tbsp of EVOO over entire pan
cook at 350 for 45 mins or until chicken is done.
(sometimes i cover mine with plastic wrap and let it sit in the fridge for a while)
makes 6 1-cutlet servings
Number of Servings: 6
Recipe submitted by SparkPeople user PIBBLELVR.
Nutritional Info Amount Per Serving
- Calories: 158.5
- Total Fat: 6.0 g
- Cholesterol: 43.8 mg
- Sodium: 1,216.6 mg
- Total Carbs: 9.9 g
- Dietary Fiber: 3.4 g
- Protein: 18.8 g
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