Tuscan Baked Chicken with Lemon Herbs
Tender chicken breast infused with vibrant Italian herbs and zesty lemon, baked to perfection alongside sweet roasted summer vegetables for a light, nutritious meal.
- Prep: 15 min
- Cook: 25 min
- Total: 40 min
- Servings: 4
- Cuisine: Italian
- Difficulty: Easy
- Cost: $2.57/serving
Dietary
- Gluten-Free
- Dairy-Free
- Nut-Free
- Soy-Free
- Low-Calorie
- Low-Carb
- Low-Sodium
- Low-Fat
- Low-Saturated-Fat
- Low-Sugar
- High-Protein
- Whole30
- Paleo
Tags
- roast
- bake
- healthy
- comfort food
Ingredients
- 1.125 pound chicken breast (boneless, skinless)
- 2 zucchinis (sliced)
- 1 red bell pepper (sliced)
- 1 yellow bell pepper (sliced)
- 1 lemon (half sliced, half for juice)
- 4 clove garlic (minced)
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoon fresh parsley (chopped)
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper for easy cleanup.
- In a large bowl, toss the zucchini, red bell pepper, and yellow bell pepper with 1/2 tablespoon olive oil, 2 minced garlic cloves, 1/2 teaspoon dried oregano, 1/2 teaspoon dried basil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Spread the vegetables in a single layer on one side of the prepared baking sheet.
- In the same bowl, combine the chicken breast with the remaining 1/2 tablespoon olive oil, 2 minced garlic cloves, 1/2 teaspoon dried oregano, 1/2 teaspoon dried basil, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and the juice of half a lemon. Arrange the chicken breasts on the other side of the baking sheet.
- Place the lemon slices over the chicken breasts. Bake for 20-25 minutes, or until the chicken is cooked through (internal temperature 165 degrees Fahrenheit) and the vegetables are tender-crisp.
- Garnish with fresh parsley if desired, and serve immediately.
Nutrition (per serving)
- Calories: 229
- Protein: 30.7 g
- Carbohydrates: 11.4 g
- Fat: 7 g
- Fiber: 3.4 g
- Sodium: 359 mg
- Saturated Fat: 1.1 g
- Sugar: 4.7 g
- Cholesterol: 90 mg