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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 418.3
  • Total Fat: 14.0 g
  • Cholesterol: 136.9 mg
  • Sodium: 771.7 mg
  • Total Carbs: 16.3 g
  • Dietary Fiber: 5.0 g
  • Protein: 57.2 g

View full nutritional breakdown of Tuscan Roasted Chicken and Vegetables calories by ingredient
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Tuscan Roasted Chicken and Vegetables

Submitted by: REDHEAD_PINUP

Introduction

One-pan meal with all the flavors of the Italian countryside. This is an Ellie Krieger recipe. One-pan meal with all the flavors of the Italian countryside. This is an Ellie Krieger recipe.
Number of Servings: 4

Ingredients

    6 Roma tomatoes (about 1 lb. total)
    3 medium zucchini (about 1/2 lb. each)
    1 bulb fennel
    3 Tbs. olive oil
    3/4 tsp. salt
    4 boneless, skinless chicken breasts
    4-5 cloves garlic, minced
    1 tsp. finely grated lemon zest
    2 Tbs. lemon juice
    Freshly ground black pepper
    1 tablespoon chopped fresh rosemary, or 1 tsp. dried, crumbled

Directions

Pre-heat oven to 375. Cut tomatoes lengthwise into quarters and remove the seeds. Trim the zucchini and cut in half crosswise. Then cut lengthwise twice so that the pieces are relatively uniform.

Remove the outermost layer of the fennel bulb and discard. Cut the bulb in half and then in to smaller wedges.

Put the veggies in a large baking dish. Toss them with 2 Tbs. of the olive oil and 1/4 tsp. of salt. Arrange the chicken pieces in the pan with the veggies.

In a small bowl, combine the remaining 1 Tbs. olive oil and 1/2- 3/4 tsp. salt (depending on your taste), the garlic, lemon juice, and 1 tsp. lemon zest if desired. Rub the mixture into the chicken in the pan. Season with a few turns of a pepper grinder. Roast for 30 minutes, then give the veggies a stir and add the rosemary. Return to the oven and roast until the chicken is cooked all the way through and the vegetables are tender and beginning to brown, 20-30 minutes more.

I like to serve this with quinoa or whole wheat couscous as a side dish.

Serving Size: 1 chicken breast with 1 1/2 cups vegetables

Number of Servings: 4

Recipe submitted by SparkPeople user REDHEAD_PINUP.






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