Gluten and Dairy-Free Chicken and Bell Pepper Tray Bake

About this recipe

This gluten and dairy-free recipe is a perfect blend of tender chicken and vibrant vegetables, ideal for a nutritious Wahls-friendly dinner. Easy to prepare, it's a heart-healthy and flavorful meal that will please the entire family. By utilizing a sheet-tray baking method, this dish ensures minimal cleanup and maximum taste.

Ingredients

• 1 pound boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 1 onion, sliced
• 1/4 cup chicken broth
• 1 tablespoon arrowroot powder
• 1 tablespoon water

Directions

1. 1

   Preheat oven to 375°F (190°C).

2. 2

   Combine chicken, olive oil, garlic powder, onion powder, oregano, basil, salt, and pepper in a large bowl, tossing to coat.

3. 3

   Arrange chicken in a single layer on a baking sheet.

4. 4

   Scatter sliced bell peppers and onion over the chicken.

5. 5

   Drizzle chicken broth over the mixture.

6. 6

   Bake for 25-30 minutes, or until chicken is cooked and vegetables are tender.

7. 7

   Mix arrowroot powder and water in a small bowl, then drizzle over chicken and vegetables.

8. 8

   Return to oven and bake for an additional 5-10 minutes to thicken sauce. Serve hot.