Made with AI
Baked Creamy Chicken and Rainbow Veggies
Ingredients
- skinless chicken breast400 g
- yellow bell pepper, diced100 g
- red bell pepper, diced100 g
- green bell pepper, diced100 g
- carrots, sliced100 g
- broccoli florets100 g
- low-fat Greek yogurt200 ml
- olive oil1 tablespoon
- lemon juice1 tablespoon
- smoked paprika1 teaspoon
- salt1 teaspoon
- black pepper0,5 teaspoon
Instructions
- 1
Preheat your oven to 200°C (390°F).
- 2
In a large bowl, combine the Greek yogurt, olive oil, lemon juice, smoked paprika, salt, and black pepper. Mix well to create a creamy marinade.
- 3
Cut the chicken breast into bite-sized pieces and add them to the marinade. Toss to coat the chicken evenly. Let it marinate for at least 10 minutes.
- 4
Prepare the vegetables: dice the yellow, red, and green bell peppers; slice the carrots; and cut the broccoli into small florets.
- 5
Add all the prepared vegetables to the bowl with the marinated chicken. Mix until the veggies are well coated with the creamy marinade.
- 6
Transfer the chicken and vegetable mixture into a large baking dish, spreading it out evenly.
- 7
Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
- 8
Remove from the oven and let it rest for a few minutes before serving.
- 9
Serve warm and enjoy your Baked Creamy Chicken and Rainbow Veggies!
