Healthy Recipe Challenge: Summer Veggie Bake

Summer Veggie Bake By Hayley Sprague

Ingredients: 

  • 1 Vidalia onion (sliced)
  • -2-3 peppers (I usually choose a red, an orange and a yellow) (sliced)
  • -1/2 zucchini (chopped into chunks)
  • -1/2 a yellow squash (chopped into chunks)
  • – small bundle of asparagus (chopped into 3rds)
  • -Baby bellas mushrooms (chopped)
  • -chicken breasts or tenderloins (I personally like tenderloins as they’re easier to chop up and cook quicker)
  • -Pesto (homemade would definitely be healthier but for convenience canned is used in this recipe)
  • -Pasta of choice (I use cheese tortellini for added protein but a healthier swap would be whole wheat pasta or chickpea/lentil pasta)
  • -Olive Oil
  • -Seasoned Salt or just salt and pepper

 

Directions:

Preheat oven to 375

  • Drizzle olive oil on 11X14 baking dish
  • Spread chopped veggies in dish
  • Put chicken on top of veggies
  • Sprinkle seasoned salt or salt and pepper on top
  • Bake for 45 minutes (or until chicken is thoroughly cooked and veggies are tender)
  • Cook pasta
  • Combine all and 2 tablespoons of pesto. Mix, serve and enjoy

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