Anyway, last night I had some left over ingredients from the meatloaf recipe, so I made this Chicken and Veggie Roast.
I got my recipe base from here, but I tweaked it a little and made it my own. The actual recipe calls for asparagus and peppers, but I improvised.
For my recipe you'll need:
- 2 boneless skinless chicken breasts
- 1 large potatoe cut into bite sized squares
- 1 large lemon
- 1 container of whole mushrooms (just becaus I don't like canned, if you do, by all means)
- 1 bag of baby carrots
- 1 meduim/large onion
- 1 bag of shredded cheese
- 1 bottle of Zesty Italian Salad Dressing
- Olive Oil
- Rosemary and Basil spices
Turn on your oven to about 375. I put two pots of water on to boil one for the chicken, one for the potatoes and carrots. I just wanted to start the cooking process for these things. I cut the chicken into pieces a little larger than bite sized and cut all the fat off. The chicken only needs to boil for like 45 seconds to a minute til the outsides of ever piece is white. The potatoes and carrots take a little longer than that, probably 5-7 minutes.
Drain your chicken and while the potatoes and carrots finish boiling slice up your mushrooms (I used about 5 from my bucket) and onions (I only used about half). Spray your pan for the oven and put the mushrooms and onions in the bottom, layer the chicken on top. Squeeze the lemon juice onto the chicken, sprinkle the rosemary on generously, and a little of the basil (I didn't like the smell of it so I only put a little on).
When you drain the potatoes and carrots on top of everything, put more spices on top, a little olive oil, and some of the zesty italian dressing.
Bake for about 35 minutes, turning the veggies and stuff every 15 minutes or so, after 35 minutes sprinkle some cheese on the top and bake for another 15-20 and then it should be done!
It is very tasty, enjoy!
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