Dinner

Baked Chicken Breasts with Stewed Vegetables is for Dinner.

Baked Chicken Breasts with Stewed Vegetables takes several minutes to prepare.

Baked Chicken Breasts with Stewed Vegetables takes several minutes to cook.

Baked Chicken Breasts with Stewed Vegetables makes 6 servings.

The ingredients for Baked Chicken Breasts with Stewed Vegetables are:

6 Boneless Chicken Breasts
1 TBSP Salt
1 TBSP Ground Black Pepper
1/4 C Olive Oil
1 LG Sweet Onion, chopped
5 Yellow Squash, sliced 1/4" thick
1 10 Oz bag matchstick carrots
1/2 C chicken broth

Here is how you make Baked Chicken Breasts with Stewed Vegetables:

Makes about 6 servingsPreheat oven to 400. Line a rimmed baking sheet with aluminum foil; set asideSprinkle both sides of chicken evenly w/2 TBSP olive oil and 2 tsp salt, 2 tsp pepper.Lg skillet heat 2 TBSP olive oil over med-high heat. Add chicken breasts, and cook for 2-3 minutes per side or until browned. Remove chicken and place on prepared pan. Bake for 15-20 minutes or until a meat therm inserted into the thickest part of the chicken registers 165.In the same skillet heat remaining 2 TBSP oil over medium heat. Add onion and cook until soft - about 5 minutes. Add squash, carrots, remaining 1 tsp salt, 1 tsp black pepper, and broth. Cover and cook, stirring occasionally for about 15 minutes or until all liquid has evaporated.Number of Servings: 6Recipe submitted by SparkPeople user SMH5130.

The nutritional information for Baked Chicken Breasts with Stewed Vegetables is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 394.4

• Total Fat: 12.6 g
• Cholesterol: 137.1 mg
• Sodium: 1,469.1 mg
• Total Carbs: 10.9 g
• Dietary Fiber: 3.2 g
• Protein: 58.0 g