Dinner
1950s Baked Chicken Plate
A composed dinner plate with separate components served together.
Cook This In Order
- Heat the oven to 375 degrees F.
- Season the chicken with paprika, garlic powder, onion powder, salt, and pepper.
- Place it in a baking dish and bake until the center reaches 165 degrees F, generally 20-30 minutes depending on thickness.
- Prepare the rice or baked potato and heat the peas and carrots.
- Toss the cucumber slices with vinegar and let them stand for several minutes.
- Serve the chicken with the starch, vegetables, and cucumbers.
Included Recipes
No linked recipes yet.
Shopping List
1950s Baked Chicken Plate
- 6 ounces boneless, skinless chicken breast
- Paprika, to taste
- Garlic powder, to taste
- Onion powder, to taste
- Salt and black pepper, to taste
- 1/2 cup cooked rice or 1 small baked potato
- 1 cup peas and carrots
- 1/2 cucumber, thinly sliced
- Vinegar, to taste
Combined Nutrition
- Calories: 600 kcal
- Protein: 55 g
- Source estimate: About 600 kcal and 55 g protein
Combined nutrition is an estimate made by adding the included recipe estimates. Optional additions are not included unless listed in the meal notes.
Notes
Nutrition is taken from the source estimate and has not been independently recalculated.