High-Protein Chicken And Vegetables Bake Recipe

American cuisine · 550 calories

High-Protein Chicken and Vegetables Bake recipe

About this recipe

This hearty and protein-packed chicken and vegetable bake is perfect for a satisfying dinner. Featuring tender chicken breast, vibrant vegetables, and aromatic spices, it's a simple yet delicious one-pan meal.

Ingredients

  • 1 Kg Harry & Percy British Salad Potatoes
  • 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
  • 340G Weight Watchers Naked Katsu Chicken Breasts
  • 50G Pepper Black Ground BWFO
  • 500G Aunt Bessie'S Maple & Thyme Glazed Carrots
  • 25G Fillippone Italian Organic Bay Leaves, 25G
  • - Tata Salt
  • 140G Greenfields Mixed Herbs, 140G

Instructions

  1. 1. Preheat your oven to 350°F (175°C).
  2. 2. Wash the potatoes thoroughly and cut them into quarters. Set aside.
  3. 3. Wash the carrots and cut them into 2-inch chunks. Set aside.
  4. 4. Peel the onion and cut it into wedges. Set aside.
  5. 5. In a large baking dish, arrange 1 lb of chicken breasts, the quartered potatoes, carrot chunks, and onion wedges. Add 10 oz of frozen green beans.
  6. 6. Season the dish with salt, pepper, and your choice of herbs or spices. Add 1 bay leaf for extra flavor.
  7. 7. Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.
  8. 8. Remove the foil and bake for an additional 15 minutes, or until the chicken is fully cooked and the vegetables are tender.
  9. 9. Remove the bay leaf before serving. Serve hot and enjoy your high-protein dinner.