Veggie Chicken Bake
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 216.8
- Total Fat: 5.4 g
- Cholesterol: 45.5 mg
- Sodium: 610.9 mg
- Total Carbs: 19.2 g
- Dietary Fiber: 3.6 g
- Protein: 22.5 g
View full nutritional breakdown of Veggie Chicken Bake calories by ingredient
Number of Servings: 4
Ingredients
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Spray Olive Oil, Garlic, Onion, Mushrooms, Zucchini, Chicken Breast, Spaghetti Sauce, Polenta
Directions
Cut 4 1/2" rounds off the polenta, spray with olive oil, grind black pepper.
Spray Casserole dish, Place slices of zucchini on bottom layer, dice 3 cloves and sprinkle on top, slice mushrooms and onions over the garlic and zucchini. Cut chicken in strips, place over veggies, sprinkle salt, pepper and dried basil. use one cup of sauce over top of the chicken. Bake at 375 for 40 mins or until chicken is cooked through. Sprinkle top with Parmesan cheese bake until cheese is golden brown. Use polenta instead of pasta. Makes approximately 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user KMBOHNINE.
Spray Casserole dish, Place slices of zucchini on bottom layer, dice 3 cloves and sprinkle on top, slice mushrooms and onions over the garlic and zucchini. Cut chicken in strips, place over veggies, sprinkle salt, pepper and dried basil. use one cup of sauce over top of the chicken. Bake at 375 for 40 mins or until chicken is cooked through. Sprinkle top with Parmesan cheese bake until cheese is golden brown. Use polenta instead of pasta. Makes approximately 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user KMBOHNINE.