Halal Baked Chicken And Veggie Medley Recipe

About this recipe

A wholesome and easy-to-make baked chicken dish with a medley of vegetables, perfect for a satisfying dinner. This recipe is tailored to meet Halal dietary requirements.

Ingredients

• 350G Typically Daylesford Organic Chicken Breasts
• 1kg 1kg Green Pepper
• - Cooks & Co Sliced Mushrooms
• 1 Kg Yellow/White Onion 1kg
• 1 stick Organic Celery Stick
• - Schwartz Garlic Powder 480g

Instructions

1. 1. Preheat your oven to 350°F (175°C) and lightly grease a 9 x 13-inch baking pan.
2. 2. Arrange the celery stalks evenly at the bottom of the pan to create a base.
3. 3. Place the chicken breasts on top of the celery. Season the chicken with 1 teaspoon of garlic powder.
4. 4. Drain one can of potatoes and scatter them around the chicken. Drain half the liquid from the second can of potatoes and add them to the pan as well.
5. 5. Add the chopped green pepper, sliced mushrooms, and diced onion evenly over the chicken and potatoes.
6. 6. Cover the pan 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 the foil and bake for an additional 5-10 minutes if you prefer a slightly crispier texture. Serve hot.