Chicken with Vegetables

Thanks to Donna, this is my new favorite.  There are a couple of ways that we make this, but we have this at least one time every week.  Honestly, I think I would eat it more often if I could get my fellas to agree.  :)  It is low calorie, filling and tasty.  It is also a flexible recipe.  You can cut up the chicken breasts and mix them with the California Blend veggies and diced hash browns - then toss them in a little bit of olive oil, sprinkle liberally with the seasoning of your choice and then put in the oven to bake at 425 degrees for about 30 to 40 minutes.

Note - I typically use 6 cups of California Blend veggies and 2 cups of diced hash browns for 4 chicken breasts.  I use Schwans individually packaged chicken breasts which are 4 ounces each.  Either way you make it this recipe is less than 200 calories per serving.  (makes 4 servings)

baked in the oven

Or, you can cook the chicken breasts in olive oil in a skillet, sprinkled with seasoning - and then in another skillet saute the California Blend veggies and diced hash browns, also liberally seasoned, in olive oil.

cooked separately in skillets (be sure to saute the veggie blend in olive oil)

So there you have it - cook it all together or separately - it is tasty and good for you either way.

Seasonings that I use include onion flakes, garlic, garlic and herb seasoning blend, Riley's seasoning (from Donna) and even a dash of lemon juice splashed over the chicken breasts in the skillet.  Not all of these at one time, mind you, but they are all used at one time or another - depending on how I feel.  :)  You truly can't mess this up.