Chicken and vegetables are seasoned to perfection and baked for a healthy, clean eating meal!
What is your favorite way to cook chicken? I love fried chicken, but it’s not too healthy. Baked chicken, on the other hand, is healthy and tastes delicious, especially with spices that give it flavor.
A dish that is always popular in my home is Rosemary Chicken & Vegetables. My daughter loves it! It’s a simple dish to make because you just season the food and baked it in the oven. It’s a meal, all in one dish! Because of the simplicity of the ingredients and there is very little saturated fat, nor gluten, it’s a healthy, #paleo and #cleaneating dish!
First, start with the freshest ingredients, like fresh-picked zucchini from my Dad’s garden!
Lay the chicken on the bottom of the baking dish and the vegetables on top.
About halfway during baking, transfer the chicken to the top of the baking dish.
- 4 chicken breasts or partial chicken fryer
- 1 large zucchini, halved and sliced
- 1 large onion, sliced
- 4 carrots, sliced
- 4 garlic cloves, minced
- 3 tablespoons olive oil
- 2 tablespoons fresh rosemary
- 1 teaspoon salt
- 1 teaspoon pepper
- Preheat oven to 375 degrees. Rub a 9" x 13" baking dish with 1 tablespoon of the olive oil. Place the vegetables and garlic in a large bowl. Coat with the remaining 2 tablespoons, rosemary, salt and pepper. Place the chicken in the baking dish and add the vegetables. Bake for 30 minutes. Transfer the chicken to the top, over the vegetables and turn the chicken over. Bake for an additional 30 minutes, until the chicken and vegetables are done.
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