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Recipe for family meals :

Solo Lemon Chicken and Vegetable Bake

This is another recipe from Bill Hilbrich from Saint Cloud, Minnesota. If you would like to know a little bit more about Bill have a look at his Bio page - click here.

Bill says: "This is a toss and forget meal. The small amount of olive oil, and remembering to place the chicken on the bottom, will ensure that the meat is tender and moist. Any large frozen vegetable will work, but remember, Cooking is a Creative Sport".


1 thawed boneless skinless chicken breast
1 1/2 cups frozen vegetables (I like a combination of Cauliflower, Broccoli, and Carrots)
1 Lemon, just the juice
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon olive oil

  • Preheat an oven to 400°F or 200°C or Gas Mark 6
  • Coat the chicken with the salt, pepper, and olive oil.
  • Place the thawed chicken breast in the bottom of a 1 1/2 quart baking dish.
  • Place the frozen vegetables on top of the chicken.
  • Pour the juice from one lemon on last.
  • Cover and bake for 30 minutes.
  • Remove the vegetables and chicken with a slotted spoon.
  • An optional extra step would be to thicken the juices from the dish with slurry of 1 teaspoon warm water and 1 teaspoon corn starch, and pour over the chicken and vegetables.
  • Serve with either a rice dish or potatoes

Serves 1

Bill Hilbrich