Cheesy Garden Vegetable Baked Chicken
Ingredients
The chicken
-
4
pieces
thin chicken breast cutlets (5.5 oz each)
-
½
teaspoon
salt
-
¼
teaspoon
black pepper
The cream cheese mixture
-
2
oz
1/3 less fat cream cheese, softened
-
¼
cup
light mayonnaise
-
2
cloves
garlic, minced
-
1
tablespoon
fresh chopped chives (or 1 teaspoon dried chives)
-
1
teaspoon
dried dill weed
-
1
teaspoon
dried parsley flakes
-
¼
cup
minced broccoli florets
-
1
tablespoon
minced carrot
-
1
tablespoon
minced bell pepper (yellow)
-
1
oz
shredded 50% reduced fat sharp cheddar cheese
Instructions
- Preheat the oven to 425°F and line a baking sheet with aluminum foil, misting it with cooking spray.
- Season the chicken breasts with salt and pepper and place them on the baking sheet without touching.
- In a bowl, mix together the cream cheese, mayonnaise, garlic, chives, dill, and parsley until well combined.
- Stir in the minced broccoli, carrots, bell pepper, and shredded cheese until mixed.
- Spread the cheese mixture evenly over the chicken breasts.
- Bake in the oven for 20-25 minutes until the chicken is cooked through.
- Let the chicken rest for a few minutes before serving.
Nutrition Facts (estimated)
Servings
4
Calories
287
Total fat
12g
Total carbohydrates
3g
Total protein
38g
Sodium
289mg
Cholesterol
0mg
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