Delicious moist chicken breast served along with green and root veggies for a delicious, low-effort, and healthy dinner.
Total Time
2hr
3.5
2 Ratings
Author: Cooking with Tovia
Servings:
4
Ingredients
•
2
Medium
Boneless, Skinless Chicken Breasts
•
1/2
tsp
Ground Black Pepper
•
2
Tbsp
Chicken Base
or Chicken Bouillon
•
1 1/2
Tbsp
Paprika
•
1
Tbsp
Dried Oregano
•
4
Tbsp
Orange Juice
or Citrus juice of choice
•
3
Tbsp
Butter
•
3
Large
Russet Potatoes
•
1
Large
Onion
•
3
Carrots
•
2 1/2
cups
Green Beans
•
to taste
Fresh Parsley
•
to taste
Salt
•
to taste
Ground Black Pepper
Cooking Instructions
1.
In a large bowl, place the Boneless, Skinless Chicken Breasts (2). Season with Ground Black Pepper (1/2 tsp), Chicken Base (2 Tbsp), Paprika (1 1/2 Tbsp), Dried Oregano (1 Tbsp) and pour the Orange Juice (4 Tbsp). Mix thoroughly. Cover and let it marinate for 30 minutes to an hour.
2.
Preheat your oven to 375 degrees F (190 degrees C).
3.
Heat up a large skillet with Butter (3 Tbsp) and place the Russet Potatoes (3). Season with Salt (to taste) and Ground Black Pepper (to taste). Add Onion (1) and Carrots (3). Place the chicken breast on top and drizzle the marinade over the top and add a few more onions.
4.
Place the skillet in the oven and reduce the temperature to 350 degrees F (176 degrees C). Bake in the oven for 1 hour and 20 minutes. Add in the Green Beans (2 1/2 cups) around 50 minutes into the baking process. Season with Salt (to taste) and Ground Black Pepper (to taste) before placing back into the oven.
5.
Remove from the oven. Slice the chicken breast, garnish Fresh Parsley (to taste), and serve with the vegetables.
Nutrition Per Serving
CALORIES
350
FAT
12.3 g
PROTEIN
24.1 g
CARBS
39.4 g
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