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5
from 1 vote
Cheesy Chicken And Vegetable Bake
Super easy, cheesy chicken and vegetable bake - tender chicken breasts baked on top of peas, carrots, and red onion with tomato sauce, all cooked together in one pan for a simple meal!
Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Total Time
40
minutes
mins
Course:
Dinner, Main Course
Cuisine:
Mediterranean
Servings:
8
servings
Calories:
275
kcal
Author:
Radwa
Equipment
Baking pan
Measuring spoons
Measuring cups
Kitchen knife
Ingredients
2
cups
peas
1 ½
cups
carrot
, chopped
4
chicken breasts
, medium-size
1
red onion
, sliced
1 ½
cups
cheddar cheese
, shredded
2
cups
tomato sauce
½
teaspoon
salt
¼
teaspoon
ground black pepper
½
teaspoon
garlic powder
1
tablespoon
parsley
, chopped
Instructions
Preheat the oven to 180c / 350f.
Rinse the chicken and cut them lengthwise then pat them dry.
4 chicken breasts
Pour the olive oil in a large skillet and arrange the chicken in the skillet then cook for 1-2 minutes on each side (this step is optional).
In a medium-sized baking dish, put the peas and carrots then arrange the chicken on the top of them.
2 cups peas,
1 ½ cups carrot
After that, add the onion slices between the chicken breasts.
1 red onion
Mix the tomato sauce with all the spices (garlic powder, salt, black pepper ) then pour over the chicken.
2 cups tomato sauce,
½ teaspoon salt,
¼ teaspoon ground black pepper,
½ teaspoon garlic powder
Sprinkle a generous amount of cheese on the top of each chicken breast.
1 ½ cups cheddar cheese
Bake covered with a foil sheet for 25 minutes then uncover and bake for 5 more minutes.
Garnish with some chopped parsley.
1 tablespoon parsley
Notes
Use frozen peas or fresh ones; I used frozen peas.
I prefer using a fresh carrot because when the frozen carrot defrosts, it becomes soggy.
Nutrition
Serving:
1
serving
|
Calories:
275
kcal
|
Carbohydrates:
13
g
|
Protein:
32
g
|
Fat:
10
g
|
Saturated Fat:
5
g
|
Cholesterol:
95
mg
|
Sodium:
748
mg
|
Potassium:
827
mg
|
Fiber:
4
g
|
Sugar:
6
g
|
Vitamin A:
4838
IU
|
Vitamin C:
23
mg
|
Calcium:
187
mg
|
Iron:
2
mg