Recipe: Baked Chicken Breast Over Roasted Vegetables

Serves 12

Ingredients

  • 5 carrots
  • 5 celery stalks
  • 2 pounds chicken breast
  • 4 tablespoons extra virgin olive oil
  • 1/2 teaspoon black pepper
  • 1 1/2 teaspoon garlic powder
  • 1 1/2 teaspoon onion powder
  • 1 teaspoon chili powder

Directions

  1. Dice carrots and celery into 1-inch cuts. Transfer vegetables to a baking sheet and pour 2 tablespoons olive oil over them. 
  2. Pour remaining 2 tablespoons olive oil over chicken breast. Place chicken breasts over chopped celery and carrots. 
  3. In a small bowl, whisk together pepper, garlic powder, onion powder and chili powder. Sprinkle the seasoning mixture over both sides of the chicken and rub it in with your hands. Place chicken breasts side by side, making sure there is no overlap.
  4. Bake in a preheated oven for 15-20 minutes, until juices are clear or a meat thermometer reads 160-170 degrees. Note: Depending on the size of your chicken breasts, it could take longer. 
  5. Cover with foil and allow to rest for 5-10 minutes while the juices settle before slicing.

SOURCE: Adapted from Lee Health Farmacy Rx Teaching Kitchen