Oven Baked Garlic Chicken

We eat a lot of chicken in our household and sometimes it can get pretty boring and tasteless, so we always like coming up with new ways to give our baked chicken a facelift. With it being garlic week and having a plethora of garlic in our kitchen, we always do actually, I decided to infuse our chicken with the garlic and bake it on a bed of veggies. It did not turn out howI though it would originally  it turned out better! The veggie flavour actually baked into the chicken giving more flavour than i was expecting and the garlic gave it a great mellow sweet flavour. Making this will definitely renew your love for chicken, and might even become a new favourite!

Shopping List

• 3 Large Garlic Cloves
• 1/2 Cup Onion
• 1 Large Chicken Breast
• 1/4 Cup Carrots
• 1 Whole Large Jalapeno
• 2 TSP Olive Oil
• Sprinkling of Black Pepper

Hardware

Cutting Board

Paring Knife

Measuring Cup and TSP

Baking Dish

Plate

Time 35 Minutes
Prep 10 Minutes
Cook 20 Minutes
Yield 2 Servings

Time To Get Cooking!!!
First rinse and pat dry your breast, chicken that is
Set it on a cutting board and using the paring knife thinly slice lines into the breast
The slits should be deep enough to fit sliced garlic pieces
Set the chicken on the plate and grab your garlic
Slice the garlic in half and then slice it into thin pieces
Once all the garlic is sliced, grab your chicken plate and put the slices into the slits
Drizzle 1 tsp olive oil and sprinkle the pepper onto the chicken
Set in fridge
Grab you jalapeno, carrot and onion
Slice or cut into chunks depending on your preference (see tricks below)
Pre-heat oven to 375 degrees
Oil your baking dish with the remaining one tsp oil
Arrange your veggies on the bottom
Remove your chicken from the fridge and set on top of the veggies and return to fridge until oven is ready
When the oven is ready, set the chicken on the top most rack and bake for 20 minutes
After 20 minutes remove from oven and let rest for 5 minutes before serving

Serving
Serve w/ rice or pasta

Storing and Reheating
If you do have leftovers, store in a plastic baggie or storage container in the fridge for 4 days

Nutrition
Calories 142
Fat 10g
Carbs 2g
Protein 10g

Cost
Recipe Cost:$0.77
Cost Per Serving:$0.39

Tricks
-We sliced our veggies into the thin strips to give the chicken more bottom coverage and so it would be easier for their flavours and liquids to cook out and get absorbed into the chicken breast. This means you won't be able to eat the veggies (well a few will be fine to eat mainly the ones right under the chicken) after cooking but it gives the chicken amazing flavour!

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