This meal was a regular feature at Nana’s table, and her secret ingredient kept everyone guessing.
Place the seasoned chicken fillets in a clear glass baking dish and surround them with the vegetable mixture.
Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.
Allow the bake to rest for a few minutes before serving.
Variations & Tips
For a twist, consider adding a splash of white wine or chicken broth before baking for extra moisture and flavor. You can also experiment by incorporating other vegetables such as bell peppers or zucchini. For those who enjoy cheese, sprinkle a light layer of grated Parmesan over the top before the final baking phase to add a savory crust. If you’re looking to make this dish more substantial, serve it over a bed of cooked quinoa or brown rice.
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