Chicken Baked with Roasted Vegetables and Tomatoes

2 Servings
100% would make this recipe for Chicken Baked with Roasted Vegetables and Tomatoes again.

This recipe is a great way to use up and exrta summer vegetables.

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Chicken Baked with Roasted Vegetables and Tomatoes Ingredients

1 Chicken breast	1 large Zucchini julienned
1 Sweet potato julienned	1 tbsp Olive oil
1 Red bell pepper julienned	Salt & pepper
1 can Stewed tomatoes undrained	Variety of herbs for roasting
1 bunch Scallions cut into 1" pieces

Instructions for Chicken Baked with Roasted Vegetables and Tomatoes

Heat oven to 400. Toss vegetables with olive oil and season with salt, pepper and any herbs such as parsley, basil and oregano. Place on 2 baking sheets and bake for about 20 minutes tossing occasionally. Remove veggies from the oven and transfer to a (foil lined) 8x8" baking pan. Place chicken on top of veggies and pour tomatoes over. Cover with foil and bake at 350 for 20 minutes. Remove foil and continue to cook for an additional 10 to 15 minutes. Times may vary, just keep an eye on it. Serve over rice or pasta

Main Ingredient: VegetablesCuisine: Italian

Ingredient Insight - look inside this recipe

Chicken Breast

Herb

Olive Oil

Red Bell Pepper

Scallion

Sweet Potato

Tomatoes

Zucchini

Main Dish Roast Summer Low Fat Italian Vegetables Dinner

for flavor and categorization

Chicken breasts, Boneless Skinless, *Tyson, 194 gram Sweet Potato, 376 gram(s) 386 Yellow bell pepper, raw, 148 gram(s) Stewed tomatoes, *California Healthy Harvest, 1 (1/2 cup) serv., 384 gram(s) Scallions, raw, 115 grams Olive Oil, Kirkland Signature, 1 tbsp Zucchini, raw, 539 serving Total for whole recipe: 964 calories, 128g carbs, 15g fat, 60g protein [I posted this recipe.]