Mary's Chicken Vegetable Bake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Veggies (you can change depending on what you have on hand):1 yellow squash1 zucchini3 large mushrooms1/2 onion1 clove (or more) chopped garlic1 red tomato1 red pepperMeat: 4 chicken breastsSeasoning:2 cups marinara sauce (more or less, depending on your tastes)1 cup shredded part skim mozarella1 oz red wine1 oz basalmic vinegar1/3 cup pine nuts (or walnuts)1 tbs onion powder1 tbs cayenne pepper1 tbs ground coriander seed1 tbs black pepper
6-8 (small) servings or 4 servings (1 chicken breast per person). I tend to only eat 1/2 breast at a time.
Preheat the oven to 400 degrees.
The secret to this dish is the dicing of the veggies. What I do is I use the cheese grater or a cuisinart to cut the squash, zucchini, mushrooms, onion, garlic, tomato, red pepper into tiny minced (but not pureed) pieces.
Then I toss in the cayenne pepper, onion powder, coriander, pepper and mix it together with the cheese in a giant mixing bowl (using a fork). I splash in the basalmic and the red wine. Then I mix 1 cup of the spaghetti sauce and stir until everything is evenly coated.
I put half of this mixture on the bottom of a glass pan to make a "bed" for the chicken to rest on. Then I add more marinara . I put the chicken on this bed of veggies and then add another cup of spaghetti sauce to the remaining mixture. I dump it on top of the chicken, sprinkle more pepper, sprinkle the pine nuts and maybe a little cheese on top.
I bake it at 400 for 30 minutes. Then I flip the chicken and bake for another 30 minutes.
Serve on pasta if you choose ;)
Number of Servings: 6
Recipe submitted by SparkPeople user MKOPCZYN.
Preheat the oven to 400 degrees.
The secret to this dish is the dicing of the veggies. What I do is I use the cheese grater or a cuisinart to cut the squash, zucchini, mushrooms, onion, garlic, tomato, red pepper into tiny minced (but not pureed) pieces.
Then I toss in the cayenne pepper, onion powder, coriander, pepper and mix it together with the cheese in a giant mixing bowl (using a fork). I splash in the basalmic and the red wine. Then I mix 1 cup of the spaghetti sauce and stir until everything is evenly coated.
I put half of this mixture on the bottom of a glass pan to make a "bed" for the chicken to rest on. Then I add more marinara . I put the chicken on this bed of veggies and then add another cup of spaghetti sauce to the remaining mixture. I dump it on top of the chicken, sprinkle more pepper, sprinkle the pine nuts and maybe a little cheese on top.
I bake it at 400 for 30 minutes. Then I flip the chicken and bake for another 30 minutes.
Serve on pasta if you choose ;)
Number of Servings: 6
Recipe submitted by SparkPeople user MKOPCZYN.
Nutritional Info Amount Per Serving
- Calories: 369.7
- Total Fat: 12.7 g
- Cholesterol: 101.3 mg
- Sodium: 585.8 mg
- Total Carbs: 17.8 g
- Dietary Fiber: 4.3 g
- Protein: 45.0 g
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