High-Protein Chicken And Veggie Bake Recipe

About this recipe

A hearty and protein-packed dinner featuring tender chicken breasts baked with a medley of vegetables. Perfect for those seeking a nutritious and satisfying meal.

Ingredients

• 350G Typically Daylesford Organic Chicken Breasts
• 1 stick Organic Celery Stick
• 1kg 1kg Green Pepper
• - Cooks & Co Sliced Mushrooms
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• - Casale Le Marmore Italian Cannellini Beans
• - Schwartz Garlic Powder 480g

Instructions

1. 1. Preheat your oven to 350°F (175°C) and lightly grease a 9 x 13-inch baking dish.
2. 2. Arrange 2 stalks of celery, chopped, evenly across the bottom of the dish.
3. 3. Place 4 chicken breasts on top of the celery and season them generously with 1 tsp garlic powder.
4. 4. Drain and rinse 2 cans of cannellini beans. Spread them around the chicken, ensuring even distribution.
5. 5. Add 1 green pepper, sliced, 1 cup of sliced mushrooms, and 1 onion, thinly sliced, over the chicken and beans.
6. 6. Cover the dish tightly with aluminum foil to retain moisture and bake in the preheated oven for 45 minutes, or until the chicken is fully cooked and the vegetables are tender.
7. 7. Remove from the oven, let it rest for 5 minutes, and serve warm.