Chicken & Veggie Bake

This Chicken & Veggie Bake recipe is quick and easy to prepare and freeze. Once you are ready to cook, it will take only 30 minutes to be ready.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Prep (15 mins):

Step 2

Preheat oven to 400°F.

Step 3

Combine chicken, bell peppers, and zucchini in a large bowl.

Step 4

In a separate bowl, whisk together orange juice, olive oil, oregano, salt, and pepper.

Step 5

Pour the citrus glaze over the chicken and veggies, tossing to coat evenly.

Step 6

Transfer everything to a greased baking dish, spreading in a single layer.

Step 7

Freeze (Optional):

Step 8

Allow the assembled bake to cool completely.

Step 9

Tightly cover the baking dish with plastic wrap or aluminum foil.

Step 10

Freeze for up to 3 months.

Step 11

Cooking (30 mins):

Step 12

Thaw overnight in the refrigerator.

Step 13

Bake for 30 minutes, or until chicken is cooked through and juices run clear.

Step 14

Broil for the last 2-3 minutes to caramelize the edges (optional).

Step 15

Garnish with fresh parsley or cilantro (optional) and serve with rice or quinoa.

Step 16

Tips:

Step 17

Get creative with the veggies! Add broccoli florets, cherry tomatoes, or chopped onions.

Step 18

Use boneless, skinless chicken thighs for extra juicy results.

Step 19

Season with additional herbs or spices like paprika or garlic powder to your liking.

Step 20

Double the recipe to freeze more portions for future meals.