My whole family loves this chicken bake! This is a great versatile recipe that is easily adaptable with whatever veggies your family likes and whatever veggies you have in your fridge or pantry. We have used broccoli, squashes, sweet potatoes/ yams, cauliflower, carrots/ baby carrots…really anything we have in the fridge or pantry. In a pinch we have used frozen veggies too.
Sometimes we put the chicken bake over cauliflower “rice”. You can make your own cauliflower rice or some stores carry packaged riced cauliflower in either the frozen section (Cost Co or Trader Joe’s) or in the produce section with all the other prepared fruits and veggies.
-Skinless chicken breasts chopped into 2 inch cubes
-1/2 cup chicken broth
-1 lb potatoes chopped into 2 inch cubes
-1/2 bunch asparagus, trimmed and cut into 1 inch pieces.
-Red and yellow peppers sliced into 1 inch pieces.
-1 onion sliced
-1/3 cup fresh basil
-4 garlic cloves sliced thin
-1.5 tbsp Oil
-1 tsp fresh chopped rosemary
-Ground pepper to taste
Original recipe found here: OH SO YUMMY CHICKEN BAKE