1 pound skinless, boneless chicken breast halves
1 medium onion, diced
1 medium carrot, diced
1 medium carrot, diced
1 medium onion, diced
2 medium potatoes, diced
1 teaspoon vegetable oil
1 teaspoon turkey seasoning
1/2 teaspoon salt
1 1/2 teaspoons crushed garlic
1 (8 ounce) can whole peeled tomatoes, quartered
In a small bowl, combine chicken, onion, carrot, onion, potatoes, oil, seasoning, salt, garlic and tomatoes. Mix well and place in a large dish. Cover and let marinate overnight.
While marinating marinate chicken breasts, toss them in the marinade. Place in 350 degrees F (175 degrees C) water to prevent sticking. Cover and keep warm.
When chicken breasts are marinated, preheat oven to 425 degrees F (220 degrees C).
In a medium bowl, thoroughly mix green beans, peas, carrots, onion, celery, potatoes, vegetable oil, turkey seasoning, salt, garlic, tomatoes and marinade. Mix all together and pour mixture into a 9x13 inch baking dish.
Bake uncovered at 425 degrees F (220 degrees C) for 20 minutes, or until chicken is cooked through and juices run clear.