Baked Chicken Breasts and Vegetables
This baked chicken and vegetable dish features chicken breasts baked with carrot, bell pepper, and celery for a light yet satisfying sheet pan supper.
Instructions
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1
{'id': 'step_0', 'step': 1, 'text': 'Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C).'}
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2
{'id': 'step_1', 'step': 2, 'text': 'Arrange chicken breasts on a baking sheet; spread carrots, celery, green onion, bell pepper, and parsley around chicken. Drizzle olive oil over chicken and vegetables; season with Italian seasoning, chili powder, lemon pepper, salt, and black pepper.'}
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3
{'id': 'step_2', 'step': 3, 'text': 'Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).'}
Nutrition Facts
Per serving (4 servings total)