Baked Chicken Breast with Vegetables

Cooking baked chicken breast is more and more popular since lots of people like skinless boneless chicken breast in the oven along with various ingredients and especially vegetables.

Watch the step-by-step video recipe for this baked chicken breast recipe with vegetables! 👌

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👌 Cooking baked chicken breast – video 📺

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➡️ What ingredients do you need for the baked chicken breast with vegetables? ❓

Boneless Skinless Chicken Breast Fillet

1) 2.5 kg/90 oz of skinless boneless chicken breast
2) 1 kg/35 oz of zucchini or summer squash
3) 0.5 kg/17 oz of green or yellow bell peppers
4) 200 g/7 oz of red onions
5) 5-6 garlic cloves or to taste
6) 1.5 kg/55 oz of fresh tomatoes
7) a handful of fresh basil leaves or 1 tsp of dried basil
8) 100 ml/3.5 fl oz of olive oil
9) some salt and ground black pepper to taste (optional)

➡️ How to make baked chicken breast with vegetables from scratch in 16 steps? ❓

Baked Chicken Breast with Vegetables

step 1: cut the boneless chicken breast in halves and notch their top side as seen in the video
step 2: season with salt and rub chicken breasts all over, do the same with ground pepper (optional)
step 3: cut zucchini into medium cubes
step 4: cut bell peppers into strips
step 5: chop onions and garlic cloves
step 6: slice tomatoes
step 7: place all vegetables into a large tray and level them
step 8: season vegetables with some salt to taste
step 9: sprinkle some fresh basil leaves or dried basil all over
step 10: pour about 300 ml/10 fl oz of water into the tray
step 11: place chicken breast pieces over vegetables
step 12: pour olive oil over chicken breasts, then place the tray in the oven at 280C/535F until golden
step 13: remove the baked chicken breast from the tray
step 14: stir vegetables, then place the tray back in the oven for 10-15 minutes or until roasted
step 15: take the tray out of the oven
step 16: serve vegetables with baked chicken breast on top

➡️ 8 PRO tips for the baked chicken breast recipe with vegetables 🔎

  • even if notching the chicken breast might seen difficult, in reality is very easy to do it and I recommend you not to skip this stage because by notching the chicken breast will be cooked evenly and you’ll avoid it remain raw where the meat is thicker
  • if you still don’t want to notch the chicken breast and you like roasted chicken skin, you may use bone-in chicken breast with the skin on, however, cut the breast and halves and use smaller pieces
  • you can use other vegetables as well such as eggplant and hot chili peppers
  • cube vegetables into medium-sized pieces to avoid remaining raw or overcooking
  • instead basil, you may use other aromatic herbs like coriander, parsley, sage, oregano (marjoran), or dill
  • to take the recipe to the highest gourmet level, replace water with white wine
  • check several times if there is enough liquid int the tray, add more if necessary to avoid sticking and burning vegetables
  • roast the vegetables until they are golden on top and the liquid is low in the tray

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