First and foremost my apologies for neglecting a
Mrs. and a Miss the past two weeks! The
Lord has taken us on a crazy ride this month that does not seem to be stopping
anytime soon. Once I am able to publicly
share how God is moving and shaking our lives trust me, I will disclose it
all. In the meantime let me share
another new recipe I ventured to try.
We whipped this recipe out one day last week
& it is an instant classic in our house.
I took the basic idea of a veggie chicken bake and really attempted to
make it my own! Coach has requested it
twice since we ate it the first time. It
is quick, easy and healthy, all good things in my mind!
Veggie Chicken Bake
Skinless, boneless chicken breasts: chopped into
chunks
1 yellow bell pepper sliced into pieces
1 red bell pepper sliced into pieces
½ cup baby carrots
1 lb. red potatoes chopped into chunks
½ cup broccoli florets
½ cup onion, thinly sliced
½ cup chicken broth
½ cup fresh basil
2 garlic cloves, finely chopped
1 ½ tablespoon olive oil
Ground pepper to taste
--Preheat oven to 400 degrees
--Add ingredients to a 13x9 Pyrex dish
--Sprinkle with pepper if desired
--Bake for about 45 minutes, turning every now
& then until veggies are tender.
It’s so yum!
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