Prep 5 mins
Cook 30 mins
This is a toss and forget meal. The small amount of olive oil, and remembering to place the chicken on the bottom, will ensure that the meat is tender and moist. Any large frozen vegetable will work, but remember, Cooking is a Creative Sport.
- 1 thawed boneless skinless chicken breast
- 1 1⁄2 cups frozen vegetables (I like a combination of Caulflower, Broccoli, and Carrots)
- 1 lemon, juice of, please
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1 teaspoon olive oil
- Preheat an oven to 400 degrees.
- Coat the chicken with the salt, pepper, and olive oil.
- Place the thawed chicken breast in the bottom of a 1 1/2 quart baking dish.
- Place the frozen vegetables on top of the chicken.
- Pour the juice from one lemon on last.
- Cover and bake for 30 minutes.
- Remove the vegetables and chicken with a sloted spoon.
- An optional extra step would be to thicken the juices from the dish with slurry of 1 teaspoon warm water and 1 teaspoon corn starch, and pour over the chicken and vegetables.
- Serve with either a rice dish or potatoes.
This might be okay when done as a single serving, but when I made it for the family it just didn't please. I had expected an oven baked chicken and instead it was more of a poaching, not the most appetizing appearance. The flavor wasn't bad, but it also took twice as long to fix,
Molly Pruitt's comments concerning her expectations are certainly valid. The recipe's title has been changed to reflect that although the dish is baked in an oven, the juice from the lemon and the moisture from the vegetables poach the chicken. I used an instant read thermometer with a probe and one chicken breast required 30 minutes to reach an internal temperture of 165 (F).