Easy Weeknight Wind-Down: Roasted Chicken with Rice Pilaf and Veggies

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We just got back from vacation, so I wanted a dinner that was filling but quick and easy to make. What’s easier than tossing something in the oven?
Now, before you tell me you don’t like mayonnaise, give this recipe a shot. The quick marinade for the chicken breast uses mayo as it’s base, but it really keeps the chicken moist and helps in flavoring it. Ryan always told me he didn’t like mayo, and then I made this for him. Now he doesn’t judge a food until I’ve made it my way for him 😉 haha
Ok, on to the chicken recipe!

Oven-Roasted Chicken Breast:
Preheat your oven to 450 degrees For 4 Chicken Breasts, set your seasoning up in a bowl: mix 2 tbsp mayonnaise, 1 tbsp Parmesan cheese, 2 tbsp olive oil, 1/2 tsp garlic powder, 1/4 tsp each of celery seed, smoked paprika, and cayenne pepper (can add less cayenne if you don’t like too much heat- this amt gave me a mild-medium level of heat).
Mix all of your ingredients together and then pour the mixture over your chicken breasts, making sure to coat all sides of each one.
Line a baking sheet with foil (easier cleanup), and place your chicken on it. Bake away for 15-18 minutes depending on the thickness of your chicken breasts (mine was about an inch and a half thick and it took 18 minutes)
The pieces of chicken should be golden when they’re ready to come out!

The rice pilaf I used was a Knorr Rice Sides- delicious and very quick-cooking… Only took like 10 minutes from beginning to end!

The veggies were frozen carrots and peas. I usually steam them in salted water, drain them, and then add butter and a touch of garlic powder.

Dinner is served!

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