This recipe comes from another “the cupboards were kinda bare” night. When my kids were growing up, we had a lot of those, especially when our schedules were at their peaks and … you know … who had time to go to the grocery store?? I wish I had a food blog then because I would have written all those recipes down! Concocting something for dinner out of what I have in the house often results in some of my favorite dishes … like this Easy Vegetable Baked BBQ Chicken! It’s similar-ish to monterey chicken, but different.
This recipe starts with my all-time favorite easiest recipe in our household — what I call lazy-man’s BBQ chicken. I guess I could have called it lazy-woman’s BBQ chicken, but since I was the one making and naming it, I chose to go a different route. 😉 Here’s how you make it: get some boneless skinless chicken breasts; put them in a baking dish; dump your favorite BBQ sauce on top; cover with foil; bake at 375 degrees F for 40-45 minutes; take aluminum foil off and bake another 5 minutes. If I have extra time, I marinate the chicken in some olive oil and BBQ sauce first.
So, I had some chicken on hand tonight, half an onion, half a green pepper and a handful of little tomatoes. Perfect! So I baked the chicken using my ultra gourmet lazy man’s BBQ chicken technique. While it baked, I chopped up the onion and green pepper and quartered the cherry tomatoes. Then I had some time to kill, so I took care of some other things around the house and then, about 10 minutes before the chicken was done, I sauteed the onions and green bell pepper until soft then added the tomato and stirred while the pan was still hot, added a little salt and pepper … then, right before the chicken came out, turned the burner off and drizzled a little balsamic vinegar on the veggies and stirred. To serve, I put the chicken on a plate, drizzled BBQ sauce on top of each piece of chicken, then loaded it down with veggies.
The next step to finish off this Easy Vegetable Baked BBQ Chicken dish is the only part that’s different if you or a family member is allergic to dairy, has a lactose intolerance or avoids dairy for any other reason. Before serving, while the chicken and veggies are still hot, top it all with some dairy-free mozzarella “cheese” shreds (which taste and “feel” deliciously melt-y … despite not looking so melt-y, as you can see below). For those who don’t have an issue with dairy, they can top theirs with the real stuff instead. If you’re eating paleo, skip the cheese. Next, dig in and enjoy!
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- 3-4 boneless skinless chicken breasts
- 1/2 - 1 bottle of your favorite bbq sauce (I used a sweet & smoky gluten-free BBQ sauce; if paleo, make sure it's paleo-friendly)
- 1/2 large onion, chopped
- 1/2 large green bell pepper, chopped
- 12 cherry tomatoes, quartered
- 1/2 Tbsp balsamic vinegar
- salt and pepper to taste
- shredded "cheese" (I used Daiya mozzarella shreds) (omit if eating paleo)
Ingredients
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- Preheat oven to 375 degrees F
- Put chicken in a baking dish; cover with BBQ sauce and then cover with aluminum foil; bake 40 minutes covered and then another 5 minutes uncovered
- While chicken is baking, prep vegetables
- About 10 minutes before the chicken is done, saute the onion and green pepper until soft and the edges of some of the onions are just slightly charred
- Add tomatoes and stir; add salt and pepper to taste
- A few minutes before the chicken is done, drizzle in the balsamic vinegar and stir
- Plate the chicken, drizzle BBQ sauce on top (as much or as little as you prefer ... I like a lot) and then top with vegetables and then (if you want) add cheese or dairy-free "cheese shreds" and eat!
© Kitchen Gone Rogue. www.kitchengonerogue.com
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