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