Parmesan Chicken and Veggie Bake

I know this is kind of a winter dish, but it was super easy and I love vegetables, AND you can change it up for summer vegetables when the time comes, so its kind od a multi versatile meal, right? We made this Veggie bake I found online and added some boiled chicken to it to make it more of a meal, the we served it with a side of rice, again, to give the meal a little more sustenance. Delicious, fresh, and definitely a hit, and apart from chopping all the veggies, SUPER easy to prepare!

3 red skin potatoes
2 Sweet Potatoes
1 Sweet Onion
1 Red onion
2 Medium Size Zucchini
1 medium size bag of baby carrots
4-6 boneless skinless chicken breasts
Grated Parmesan Cheese
Olive Oil
Salt and Pepper to taste

Chop all vegetables into bite size pieces, the larger the pieces the longer the veggies need to bake (says the voice of experience, and this is never a crowd pleaser). After all the vegetables are chopped, combine them in a large bowl and cover with olive oil salt and pepper to give them a little flavor as they roast. Place in the oven at 350 for about 45 minutes to an hour depending on how the veggies are cut and your desired tenderness (this is kind of a trial and error cook job). While the veggies are roasting, boil the chicken until ALMOST cooked. When you think your veggies are almost done, add the chicken to the pan to allow them to finish cooking in the oven and dust the entire pan with parmesan cheese. There aren’t really any measurements for this, its all just kind of to your preference, you really can’t mess it up, its simple and delicious.

Ours made enough to feed a small army so we will probably be eating it until it goes bad, which I don’t mind because it was delicious and I felt so healthy eating it… minus the rice! And if you’re doing weight watchers, like my parents, these veggies cost you no points so all your points come from the chicken and the olive oil… So you can pretty much eat this meal to your hearts content, which is my kind of diet meal!


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