Easy Chicken and Veggies
Print Recipe
5 from 1 vote

Easy Chicken and Veggies

An Easy and Delicious Dish that is a meat and veggie in one!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: main
Cuisine: American
Keyword: chicken and veggies, easy chicken and vegetables
Servings: 4
Calories: 350kcal
Author: Loaves and Dishes

Ingredients

  • 2 large chicken breasts or 4 small cut large breasts in half like a book opens
  • 1 egg
  • 1 Cup bread crumbs
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp paprika
  • 4 Tbsp olive oil
  • 1 Zucchini cubed
  • 1 onion course dice
  • 1 to mato course dice
  • 1 red or green bell pepper course dice
  • ½ block of cream cheese cut into pea sized pieces
  • 1/2 Cup sharp cheddar
  • 1/4 Cup parmesan
  • ½ Cup mozzarella
  • 5 Basil leaves cut chiffonade

Instructions

  • Preheat oven to 400
  • Put heavy skillet on stove top and preheat to medium and place 2 Tbs of oil in the pan
  • In a bowl, beat egg with 2 tbsp water
  • In a separate bowl mix bread crumbs, salt, pepper and paprika.
  • Use egg wash (egg water mixture) to wet the chicken breasts and then dredge them through the breading (pat the breading into and on the chicken breasts).
  • Place only two breasts in the hot frying pan at a time and allow to sear on each side for 2-3 mins. Remove to a plate and then fry the other two breasts the same way.
  • In the same hot pan, add two more Tbsp of oil and allow to heat. Add the onion, pepper, zucchini to the pan and cook until starting to soften – 2-3 mins. Add salt and pepper to taste.
  • Place vegetables in the bottom of a 9x9 casserole dish or dish of equivalent size.
  • Dot the cream cheese pieces around the vegetables. Sprinkle with ½ of the cheddar and the ½ the mozzarella cheese.
  • Place the tomatoes on top of the cheese mix and sprinkle with the basil and the rest of the mozzarella cheese.
  • Place chicken on top of the tomatoes and cheese and sprinkle with the remaining half of sharp cheddar and the parmesan.
  • Sprinkle Dried Thyme over the top
  • Bake at 400 for 20 mins or until the juices run clear.

Nutrition

Calories: 350kcal