Low Calorie Chicken Bake
A healthy and flavorful low calorie chicken bake featuring tender chicken breasts, fresh vegetables, and a light seasoning blend, perfect for a nutritious weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4
Ingredients
4 boneless skinless chicken breasts (about 6 ounces each)
1 medium zucchini, sliced into 1/4-inch rounds
1 medium yellow bell pepper, sliced into strips
1 cup cherry tomatoes, halved
1 small red onion, sliced into thin wedges
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup low sodium chicken broth
1 tablespoon fresh parsley, chopped (for garnish)
Instructions
Preheat the oven to 400°F (200°C).
In a small bowl, combine the olive oil, minced garlic, dried oregano, dried basil, paprika, salt, and black pepper to create the seasoning mixture.
Place the chicken breasts in a baking dish and brush both sides evenly with the seasoning mixture.
Arrange the sliced zucchini, yellow bell pepper, cherry tomatoes, and red onion around the chicken breasts in the baking dish.
Pour the low sodium chicken broth into the bottom of the baking dish to keep the chicken moist during baking.
Bake uncovered in the preheated oven for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
Remove from the oven and let the chicken rest for 5 minutes.
Garnish with chopped fresh parsley before serving.