Description
A healthy and easy meal that combines juicy chicken breasts with fresh summer vegetables for a colorful and satisfying dinner.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 small zucchini, sliced into rounds
- 1 small yellow squash, sliced into rounds
- 1 cup canned diced tomatoes (drained slightly)
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 tbsp olive oil
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- Salt & pepper to taste
- Chopped fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet, heat the olive oil and sauté the chopped onion and minced garlic for 2–3 minutes until fragrant.
- Add the sliced zucchini and yellow squash to the skillet. Cook for about 5 minutes until they are slightly tender.
- Season the chicken breasts with salt, pepper, basil, and oregano. Place them in a baking dish.
- Top the chicken with the sautéed vegetables and the drained diced tomatoes. Cover the dish with foil.
- Bake in the oven for 25–30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- If you like a crispy top, uncover the dish and broil for 2–3 minutes. Garnish with fresh parsley if desired, then serve.
Notes
For added flavor, marinate the chicken in olive oil, lemon juice, and herbs. You can substitute any summer vegetables and experiment with different herbs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg
Keywords: baked chicken, summer squash, healthy dinner, easy recipe, gluten-free