Baked chicken with sauteed vegetables

Main Dish
4 servings
15 min
45 min
Very Easy


Number of serving: 4

For Marinade:

Chicken Breast - 2 no

Chilly powder - 1 teaspoon

Turmeric powder - 1/4 teaspoon

Coriander Powder - 1/2 teaspoon

Garam Masala - 1/4 teaspoon

Ginger Garlic Paste - 1 teaspoon

Curd - 2 teaspoons

Lemon juice - 1 teaspoon

Salt for taste

For Saute:

Bell Pepper - 1 no

Mushrooms - 8 - 10 no

White Onion - 1 no

Tomato - 1 no

Basil Leaves - 1 teaspoon

Crushed Pepper - 1 teaspoon

Salt for taste

Olive Oil - 1 teaspoon


  • Wash and cut chicken into medium size pieces.
  • Add chilly powder, turmeric powder, coriander powder, garam masala, ginger garlic paste, curd, lemon juice salt to the chicken pieces and marinate for 1 hour.
  • Cut the Bell pepper, Onion, Tomato as julienne strips. Remove stems from the mushrooms and cut into halves.
  • Preheat oven to 375 F. Line a baking dish with aluminum foil spray very little oil.
  • Place the marinated chicken on the dish leaving space between each piece. Bake for about 10 minutes.
  • Flip the chicken into the other side and cook for another 10 minutes. Meanwhile in a nonstick pan, heat oil, add onion,salt, bell pepper, mushrooms, tomato one after other after sauteing each for about 1 minutes.
  • Once the vegetables are 3/4th cooked add the dried basil leaves, crushed pepper and keep it closed state in low flame.
  • Carefully remove the chicken from the baking dish and add it to the vegetables.Mix well and leave it closed state for about 5 - 7 minutes.
  • Mix the contents for every 2 min.Serve Hot with Soup of your choice.


Baked Chicken with Sauteed Vegetables, photo 1
Baked Chicken with Sauteed Vegetables, photo 2


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