Easy chicken and vegetables

0 likes 0 comments Recipe by Jeniffer Brubaker

Ingredients for 2 Servings

2 chicken breast fillets
1/2 cup cherry tomatoes halved or whole
1/2 cup physalis (ground cherries)
1/2 cup sliced Brussels sprouts
1/2 cup sliced mushrooms
1/2 cup sliced red and yellow bell peppers
1/2 cup of any other vegetables in the fridge (i.e. zucchini, cabbage, carrots, etc.)
1/4 cup chicken broth
salt and pepper
1/2 TBSP Herbs de Provence
1 TBSP olive oil
2 slices of your favorite cheese (optional)

50 min · Easy

Directions

1. Place the vegetables in a heavy ovenproof pot that has a lid.

2. Nestle the chicken breasts in the middle with vegetables around and in between the chicken

3. Pour the chicken broth over top. Sprinkle the salt and pepper (to taste) and herbs on top of the chicken and vegetables. Drizzle the olive oil over all.

4. Place the provolone over the chicken.

5. Cover and bake at 375 F for 40 minutes or until chicken is done and registers 170 F internal temperature.

main courses, low carb, paleo, scd, one pot dish September 03, 2017 15:09

Author Jeniffer Brubaker