Chicken & Fresh Vegetable Provencale
Chicken and Fresh Vegetable Provencale recipe
Yield
4 servingsPrep
15 minCook
1 hrsReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each | cauliflower florets |
*
|
| 2 | each |
tomatoes
ripe, sliced |
|
| 2 | each |
carrots
thinly sliced |
|
| 1 | each |
onions
thinly sliced |
|
| 2 | tablespoons |
parsley leaves
fresh, divided |
|
| 1 | tablespoon |
basil
leaf, diced, divided |
|
| ¼ | teaspoon | black pepper |
|
| 1 | each | chicken bouillon cubes |
*
|
| ½ | cup |
water
boiling |
|
| 2 | tablespoons | lemon juice |
|
| 2 | each |
chicken breasts
skinned |
|
Low Fat, Low in Saturated Fat, Trans-fat Free, Low Carb, Low Sodium
Directions
Break the cauliflower into small pieces.
Combine vegetables in 3 quart baking dish .
Sprinkle with 1 teaspoon parsley, 2 teaspoon basil, and the pepper.
Combine the bouillon cube and water and pour over vegetables.
Make paste of 1 teaspoon parsley, 1 teaspoon basil, the garlic powder, and lemon juice.
Place the chicken over the vegetables.
Spread the paste on the chicken.
Cover and bake at 350℉ (180℃) F for 1½ hrs or until the chicken and vegetables are tender, basting occasionally.
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