Tuesday, May 8, 2012

Roasted chicken breast and veggies

Here are some LONG overdue pictures from the holidays:

My sweet husband took me to the mountains for a weekend away!

View of our cabin.

We got some apple cider at The Apple Barn after dinner...yum!

Neighborhood we stayed in.


Hubby and me before my 10 year HS reunion!

This is my SIL helping to decorate our Christmas tree

This is less of a recipe and more of an inspiration for all you guys who throw out all those unused veggies at the end of the week.  I threw this together when I looked in our fridge and had a ton of left overs.  Be creative and use whatever you have!

Roasted Chicken Breast and Veggies


  • 4 chicken breasts
  • 4 carrots
  • 1 zucchini
  • 2.5 lbs. red potatoes
  • 1/2 red onion
  • Olive oil
  • 4 cloves minced garlic
  • salt
  • pepper
  • all purpose seasoning
  • garlic powder
Bake at 375-400.  Cut all your veggies and coat in olive oil.  Spread out on a baking sheet.  Sprinkle with salt, pepper, all purpose seasoning, and garlic powder to your liking.  Top with chicken breasts that are also covered in olive and oil and the same seasonings.  Finally sprinkle fresh garlic on top of it all.  Bake until chicken reaches an internal temperature of 165 degrees.

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