Baked Chicken and Vegetable Stir Fry

Ingredients

• 12 ounces boneless and skinless chicken breasts
• 1 cup Italian beans (sliced)
• 1 cup cauliflower (sliced)
• 1 cup sliced carrots
• 1 cup yellow squash (sliced)
• 1/4 cup canned red kidney beans
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• 1 1/2 teaspoon creole seasoning
• 2 tablespoons cooking oil or cooking spray

Instructions

1. 1

   Rub the creole seasoning on the chicken breasts. Let stay for at least 30 minutes

2. 2

   Heat a pan, pour-in 1 tablespoon cooking oil.

3. 3

   Sear the chicken breast for 1 to 2 minutes.

4. 4

   Preheat oven to 350 degrees Fahrenheit. Bake the seared chicken breast for 12 to 15 minutes. Note: The thicker the cut, the longer the baking time.

5. 5

   Remove the chicken from the oven and allow to rest. Set aside.

6. 6

   On the same pan where the chicken was seared, pour remaining cooking oil.

7. 7

   When the oil becomes hot, put-in the carrots, Italian beans, cauliflower, red kidney beans, and yellow squash. Sprinkle with garlic powder, salt, and pepper. Stir fry (in high heat) for 5 to 8 minutes.

8. 8

   Transfer to a serving plate. Top with the sliced baked chicken.

9. 9

   Serve. Share and enjoy!