Baked Chicken and Vegetable Stir Fry Recipe


  • 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


  1. Rub the creole seasoning on the chicken breasts. Let stay for at least 30 minutes
  2. Heat a pan, pour-in 1 tablespoon cooking oil.
  3. Sear the chicken breast for 1 to 2 minutes.
  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. Remove the chicken from the oven and allow to rest. Set aside.
  6. On the same pan where the chicken was seared, pour remaining cooking oil.
  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. Transfer to a serving plate. Top with the sliced baked chicken.
  9. Serve. Share and enjoy!
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