Description
A healthy and delicious low calorie chicken bake featuring tender chicken breasts, fresh vegetables, and a light tomato sauce, perfect for a nutritious meal.
Ingredients
4 boneless skinless chicken breasts (about 6 ounces each)
1 medium zucchini, sliced into 1/4 inch rounds
1 medium yellow bell pepper, sliced into strips
1 cup cherry tomatoes, halved
1/2 medium red onion, thinly sliced
2 cloves garlic, minced
1 cup canned diced tomatoes, no salt added
1/4 cup low sodium chicken broth
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
2 tablespoons grated Parmesan cheese
Instructions
Preheat the oven to 375°F (190°C).
In a large mixing bowl, combine the sliced zucchini, yellow bell pepper strips, cherry tomatoes, red onion slices, minced garlic, canned diced tomatoes, chicken broth, dried Italian seasoning, salt, and black pepper. Stir to combine.
Lightly grease a 9×13 inch baking dish with 1/2 tablespoon of olive oil.
Place the chicken breasts evenly spaced in the baking dish.
Pour the vegetable and tomato mixture evenly over and around the chicken breasts.
Drizzle the remaining 1/2 tablespoon of olive oil over the chicken and vegetables.
Cover the baking dish with aluminum foil and bake for 30 minutes.
Remove the foil and sprinkle the grated Parmesan cheese evenly over the chicken and vegetables.
Return the dish to the oven uncovered and bake for an additional 10 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
Remove from oven and let rest for 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes