Mushroom Chicken Vegetable Bake

Updated: May 30

When meal planning I like to focus on different categories for dinner. This particular category that I integrate in our schedule is a "bake." I am an advocate for what I like to call "bakes" because they do not take long to prepare and once they are in the oven you can do other things! When recipes like this are cooking, it provides time to fold the laundry, prepare lunches for the next day, etc. Why would you not try it!?


Bakes are a great way to incorporate more vegetables and flavor into your meal routines. These dishes can easily cover all components for a balanced meal! This bake combines mushrooms, chicken, and zucchini. However, you can add any vegetable you would like to increase color, flavor, and nutrient density!


I have found that I can sneak in an additional 2-3 servings of vegetables a day by planning and creating meals this way!


 



1 serving is 1/2 (about 3 oz.) of the chicken breast with veggies. This recipe will yield around 4 hearty servings!







 

Important Notes:



  1. Cutting the chicken in half long ways allows for four thin chicken breasts, which bake more evenly.

  2. Ensure that the vegetables are also thinly sliced. This is important so that they are done cooking when the chicken is.

  3. I recommend to cover the bake with tinfoil for the first 15 minutes of baking. This will keep the chicken and vegetables very moist!


4. Remove around the 15 minute mark. Then continuing baking for 5-10 minutes or until the chicken is safely cooked through. This step is harder to time perfectly because every oven is different!


When it is done add any extra cheese, herbs, or spices that you desire! Top with any additional green onion.


Enjoy this nutrient dense bake and add it to your meal planning routine!


Love and veggies, Brooke


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