Baked Chicken Breast With Steamed Vegetables Recipe

About this recipe

A diabetic-friendly dinner featuring tender baked chicken breast paired with lightly steamed carrots, celery, and onion for a wholesome and satisfying meal.

Ingredients

• 350G Typically Daylesford Organic Chicken Breasts
• 1 Kg Carrots - 1kg
• 1 stick Organic Celery Stick
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 50G Pepper Black Ground BWFO
• 750 Ml Bevelini Extra Virgin Olive Oil, 750Ml
• - Oxo Chicken Stock Cubes
• 1 L Itsu Sesame Chicken Broth For Noodles For 4
• 1.5 Kg Bacheldre Organic Stoneground Strong Wholemeal Flour, 1.5Kg
• - Tata Salt

Instructions

1. 1. Preheat the oven to 350°F (175°C).
2. 2. Peel and slice 4 carrots, chop 4 celery sticks, and dice 1 onion into bite-sized pieces.
3. 3. Place the vegetables in a microwave-safe dish and microwave them (no added water) for 4 to 5 minutes until slightly tender.
4. 4. Lightly coat 4 chicken breasts with 2 tbsp of whole wheat flour seasoned with 1 tsp salt and 1/2 tsp black pepper.
5. 5. Heat 1 tbsp olive oil in a skillet over medium heat and brown the chicken breasts on both sides for about 2 minutes per side.
6. 6. Pour 1/4 cup chicken broth over the microwaved vegetables.
7. 7. Arrange the browned chicken breasts on top of the vegetables in a baking dish, cover with foil, and bake for 45 to 60 minutes until the chicken is fully cooked and tender.
8. 8. Serve hot as a balanced and nutritious dinner.