Chicken Baked with Roasted Vegetables and Tomatoes
Recipes » Main Dish » Main Dish - Other
This recipe is a great way to use up and exrta summer vegetables.
Yield: 2 Ready in 1 hours
Cuisine: ItalianMain Ingredient: Vegetables
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| 1 Chicken breast |
| 1 Sweet potato; julienned |
| 1 Red bell pepper; julienned |
| 1 canStewed tomatoes; undrained |
| 1 bunchScallions; cut into 1" pieces |
| 1 largeZucchini; julienned |
| 1 tbspolive oil |
| salt and pepper; to taste |
| Variety of herbs; for roasting |
Chicken Baked with Roasted Vegetables and Tomatoes Preparation
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
Notes
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
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