Low Calorie Chicken Bake
A healthy and delicious low calorie chicken bake featuring tender chicken breasts, fresh vegetables, and a light seasoning, perfect for a nutritious meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4
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 strips
1 medium yellow bell pepper, sliced into strips
1 cup cherry tomatoes, halved
1 medium red onion, sliced into thin wedges
3 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
1/4 cup low sodium chicken broth
2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Preheat the oven to 400°F (200°C).
In a large bowl, combine the sliced zucchini, red bell pepper, yellow bell pepper, cherry tomatoes, red onion, and minced garlic.
Add the olive oil, dried oregano, dried basil, salt, black pepper, and crushed red pepper flakes to the vegetables. Toss well to coat evenly.
Place the chicken breasts in a single layer in a 9×13 inch baking dish.
Arrange the seasoned vegetables evenly around and on top of the chicken breasts.
Pour the low sodium chicken broth over the chicken and vegetables.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 10 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the vegetables are tender.
Remove from the oven and let rest for 5 minutes.
Garnish with chopped fresh parsley before serving.