Ingredients

• 1 lb. Boneless Skinless Chicken Breast
• 4 Carrots, Cut Into 1/2-Inch Slices
• 2 Celery Stalks, Cut Into 1/2-Inch Slices
• Cooking Oil
• Seasoning Salt
• Water
• Chicken Bouillon Cubes
• Onion Powder
• 1 garlic clove, minced
• Salt and Pepper

Directions

1. Place the chicken breast on a baking pan along with the carrots

2. and celery. Sprinkle with seasoning salt (amount is up to you)

3. and drizzle with a little oil, then mix all together with a large

4. spoon, spatula or your hands. Roast in a 375 degrees F oven for

5. 30-35 minutes or until chicken is done and carrots and celery are

6. tender. While chicken mixture is roasting, fill a dutch oven about 1/3 of the way with water and add enough chicken bouillon

7. cubes to give it good flavor. Also add the onion powder, garlic

8. and salt and pepper. When chicken mixture is done, add it to the

9. water/bouillon mixture and heat on medium-high until heated

10. rough. Serves 4.

Email to a friend | Print this recipe | Back