This low-fuss version bakes in the oven. Serve with rice and garnish with freshly grated Parmesan cheese.
1. In small bowl, stir together sage, lemon peel, salt and pepper.
2. Heat oven to 450F. Heat 1 tablespoon of the oil in shallow large roasting pan in oven 30 to 60 seconds or until hot. Add chicken; bake 10 to 15 minutes or until browned on all sides, turning once or twice.
3. Reduce heat to 350F; sprinkle chicken with 1 tablespoon of the sage mixture. Add eggplant and onion to pan; sprinkle with half of the remaining sage mixture. Add tomatoes, zucchini, bell peppers and garlic; sprinkle with remaining sage mixture. Drizzle remaining oil evenly over top.
4. Bake 1 hour or until vegetables are tender, stirring gently after 45 minutes and tipping pan to pool juices in corner; spoon juices over vegetables. (Don't panic if vegetables haven't cooked down, they will in the last 15 minutes) During last 5 minutes, stir in parsley and lemon juice.
5. Serve in shallow bowls with rice. Sprinkle with freshly grated Parmesan cheese.
Reproduced with permission from Cooking Club of America
I will definitely make this again.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (493g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 264 | ||
Calories from Fat: 89 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.8g | 13 % | |
Saturated Fat 2g | 10 % | |
Monounsaturated Fat 4.7g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 94.1mg | 29 % | |
Sodium 117.6mg | 4 % | |
Potassium 1171mg | 31 % | |
Total Carbohydrate 19.8g | 6 % | |
Dietary Fiber 8.3g | 33 % | |
Sugars, other 11.4g | ||
Protein 26.5g | 38 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 264
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