Veggie Chicken Bake

There are days when I look at the fridge and just want to clean it out- especially of all veggies that are starting to age. You know what I mean- the half onions and peppers in ziplocks? Half a zucchini because the garden produced massive ones. All those vegetables you can't find a use for. This chicken dish exists because of them. I took all my "older" veggies and tossed them together with some chicken and that jar of marinara sauce that you never finish completely- slow baked it all and it came out perfectly. An excellent fridge clean out, if I do say so myself! 

These vegetables can be subbed out for whatever you have in your fridge- it's a completely versatile recipe. If you have eggplant or green beans or carrots- whatever it is- toss it together and bake away! It's beyond simple and super delicious and healthy! You can't go wrong! 

Veggie Chicken Bake 

Fridge:

4 chicken breasts 

1 small orange pepper, diced

1 small yellow pepper, diced 

1 medium zucchini, half moon slices 

1 tbs capers, rinsed

1 tbs tomato paste

Parmesan for serving (optional) 

Freezer: 

1/2 cup corn 

Counter:

1 small yellow onion, sliced thin 

3 garlic cloves, minced

Pantry:

1 1/2 cups marinara sauce 

1 tsp dried oregano 

1/2 cup chicken stock (substitute: water) 

1/2 tsp salt plus little extra 

Few cracks black pepper 

Tools:

Large mixing bowl

Mixing spoon 

Cutting board

Chopping knife 

Measuring cups/spoons 

Casserole dish (large enough to fit 4 chicken breasts)

Aluminum foil

Preheat oven to 300 degrees.

In the mixing bowl add all the ingredients minus the chicken: Orange peppers, yellow peppers, zucchini, onions, garlic, corn, capers, tomato paste, chicken stock, oregano, marinara sauce and 1/2 tsp of salt. 

Add a sprinkle of salt and a few cracks of pepper to both sides of the chicken breasts. 

Pour 3/4 of the vegetable mixture into your casserole dish. Add the chicken breasts on top and put the remaining vegetable mix on top of the chicken. 

Cover with aluminum foil and bake in the oven for 1 hour and 30 minutes at 300 degrees. 

I served mine over linguini because pasta helps me introduce new meals to the kids (it's their favorite) but you can eat this solo, over brown or white rice, zoodles, quinoa, orzo- whatever you have laying around. It's that kinda meal!! Enjoy it! Xo

Pre-baking 

Allie loved it- which means success!!