26 March, 2017
Baked Chicken Breasts with Vegetables
Baked Chicken Breasts are a great way to…
…..put together a quick and easy supper on a busy weeknight.
Add the veggies and you could have your entire dinner all in one pan and leaving you free to tend to other matters while it’s in the oven.
This is what we used along with the chicken tonight but you can make it with all kinds of variations of the meat and the veggies.
Turn on the oven and set it at 400°F/204°C.
Slice up the veggies while the oven heats up.
Lay the chicken breasts out on a baking sheet and salt and pepper both sides.
Lay the tomato slices out on the chicken.
Then the onions. and the garlic.
Sprinkle with salt and pepper then top it off with the lemon slices, grated parmesan and the rosemary. You could use dried rosemary if you would rather.
About ten minutes in the oven. When the juices run clear from the chicken or it reads 165°F on an instant read meat thermometer switch the oven to broiler and push the veggies off to the side of the pan.
Give it about 3-4 minutes under the broiler and serve up your Baked Chicken Breasts with Vegetables. This combo of the vegetables turned out to be a real tasty compliment to the chicken breasts.
We knocked off a chilled bottle of Italian Soave with our Baked Chicken Breasts with Vegetables and it paired up real well.