Description
A healthy and delicious low calorie chicken bake featuring tender chicken breasts, fresh vegetables, and a light tomato sauce, perfect for a nutritious dinner.
Ingredients
4 boneless skinless chicken breasts, about 6 ounces each
1 medium zucchini, sliced into 1/4-inch rounds
1 medium red bell pepper, sliced into thin strips
1 cup cherry tomatoes, halved
1 small yellow onion, thinly sliced
2 cloves garlic, minced
1 cup canned crushed tomatoes, no salt added
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
1/4 cup grated Parmesan cheese
Instructions
Preheat the oven to 375°F (190°C).
In a large bowl, combine the sliced zucchini, red bell pepper, cherry tomatoes, and sliced onion.
Add the minced garlic, dried oregano, dried basil, salt, black pepper, and olive oil to the vegetables. Toss well to coat evenly.
Spread the vegetable mixture evenly in the bottom of a 9×13-inch baking dish.
Place the chicken breasts on top of the vegetables in a single layer.
Pour the crushed tomatoes evenly over the chicken breasts and vegetables.
Sprinkle the grated Parmesan cheese evenly over the top of the chicken and sauce.
Cover the baking dish with aluminum foil and bake for 25 minutes.
Remove the foil and bake for an additional 10 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Remove from the oven and let rest for 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes