This was such an easy dish to prepare and nice for clean eating. Everything is fresh and natural and oh so good. I’m going to share what I put in but you can put any veggies in there you want.
Chicken and Veggie Bake
Prep time
Cook time
Total time
Author: Michele Bergh
Recipe type: Main
Serves: 8 servings
Ingredients
- 3 chicken breasts, cubed into 2 inch cubes
- ½ cup bone broth (or chicken stock or broth, depending on what you have on hand)
- 1 white onion, sliced
- 1 green bell pepper, cubed
- 1 yellow bell pepper, cubed
- 2 red potatoes, cubed
- 1 cup cauliflower
- 1 cup broccoli
- 1 cup baby carrots
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 1 tablespoon dried rosemary
- 2 tablespoons fresh parsley
- 1 tablespoon dried chives
- Fresh ground peppercorns to taste (or black pepper if you don't have peppercorns)
- **Watch your ingredients to make sure they will fit well in your dish. I filled mine to the brim!
Instructions
- Mix everything together in a large bowl.
- Pour into a 9x13 baking dish.
- Bake at 400 degrees for 45 minutes, turning every 15 minutes or so.
Oh yum this looks delicious, Michele. The only thing I’d sub out is the baby carrots. I’m not sure about American ones but Canadian baby carrots are bathed in bleach. So I avoid them.
I have heard that about carrots but I’m not sure if it’s true. If it is…that’s horrible and seems so pointless!
Looks good, Michele, I’m going to try it!
It is so good and easy to make. I think I might try doing this in foil wrappers over the campfire this summer on one of our camping trips. I think it would work really well that way too.