Vegetable Chicken Bake

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 306.8
  • Total Fat: 6.7 g
  • Cholesterol: 107.7 mg
  • Sodium: 1,047.5 mg
  • Total Carbs: 14.6 g
  • Dietary Fiber: 4.3 g
  • Protein: 46.0 g

View full nutritional breakdown of Vegetable Chicken Bake calories by ingredient
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Quick to Prepare, 1 Pan Dish Quick to Prepare, 1 Pan Dish
Number of Servings: 6


    3-Frozen or Fresh Chicken Breasts no skin and bone removed

    1-Can Diced tomatoes w/ Basil, Garlic and Oregano

    2-Cups Fresh or Frozen Spinach

    1-Medium Summer Squash

    1-Medium Zucchini

    2-Cups Mozzarella cheese, part skim milk


Place Frozen or Fresh Chicken in stone or metal lasagne pan.

Dice or Slice Squash and Zucchini and place in pan around chicken.

Place Frozen or Fresh Spinach on top of chicken

Pour diced tomatoes on top of chicken and vegetables

Place Mozarella Cheese on top of all ingredients and bake in oven on 350 until chicken is done.

I use a stone baker, frozen Chicken and Spinach, I am able to place the cheese on top and bake for 45 to 60 minutes or until chicken is cooked. If you are using fresh chicken and metal pan you might need to add the cheese at the end.

Number of Servings: 6

Recipe submitted by SparkPeople user 100LBSTOLOSE.

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Member Ratings For This Recipe

  • I added some Onion, garlic and basil and it turned out great, and used low sodium tomatoes to lower the sodium count - 8/4/10

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