Vegetable and Chicken Bake
This recipe is stemming from some free time on a Wednesday afternoon, Olivia’s chicken post, and this little game I like to call “I’m going home for 6 days next week and need to use the food I have in my apartment.” So, I looked in my apartment and saw lots of veggies that are 100% going to go back if I don’t use them and some frozen chicken. I made this little dish which is FULL of flavor, healthy, and absolutely delicious. Here’s what I used:
2 LARGE pieces of chicken (butterfly the chicken)
2 large carrots
1 cup of mushrooms
1 sweet potato
1 rustic potato
6 stocks of asparagus
1.5 tablespoons of pepper
1.5 tablespoons of salt
1 tablespoon of onion powder
1 can of reduced sodium chicken stock
Preheat your oven to 375 degrees.
In a bake pan, place the chicken down first. Sprinkle with pepper, salt, and onion powder.
Drain the potatoes once they have been boiling in water for 10 minutes.
Pour half the can of chicken stock on top of the veggies and all of it.
Place in the oven for 30 minutes. Check it and if you feel like you need more chicken stock, pour the rest of the can. If not leave it, either way…turn the pan so that the opposite side is facing the back. Then bake for another 20-30 minutes (use your judgment).
When done, let it cool for about 15 minutes. Then, INHALE..I sprinkled a little bit of cheese on top and it was literally mouth watering! This bake dish is quick and easy for a college student, mom/dad on the go, or bachelor looking to make himself a healthy meal!! It’s versatile because you can really just use whatever veggies you have in your house. You could also easily make this vegetarian by just using veggies and vegetable stock instead of chicken stock. Seriously y’all, yum!