One-Dish Baked Chicken and Veggies
This one-dish recipe is wholesome, delicious, and satisfying.
Servings: 4 people
Calories: 362kcal
Ingredients
- 4 boneless and skinless chicken breasts
- 1/2 teaspoon kosher or sea salt divided
- 1/2 teaspoon black pepper divided
- 2 eggs beaten
- 1/2 cup parmesan cheese freshly grated
- 1 zucchini medium, sliced into quarters
- 1 yellow squash sliced into quarters
- 2 garlic cloves sliced
- 1 cup cherry tomatoes halved
- 1 tablespoon thyme leaves fresh, optional 1 teaspoon dried thyme
- 2 tablespoons extra virgin olive oil
Instructions
- Preheat oven to 350 degrees.
- Rinse chicken breasts and pat dry. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Dip chicken breasts in eggs. Allow excess egg to drip off. Place an even layer of parmesan on a plate.
- Press breasts into parmesan on each side, until coated.
- Toss zucchini, squash, garlic, and cherry tomatoes, and thyme in olive oil and spread on the bottom of a 13 x 9-inch baking dish. Top with chicken breasts.
- Bake for 35 to 40 minutes or until chicken is done and reaches 165 degrees. Serve chicken on the side or over the top of vegetables.
- Enjoy!
Nutrition
Serving: 0.25of recipe | Calories: 362kcal | Carbohydrates: 18g | Protein: 37g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 185mg | Sodium: 586mg | Fiber: 4g | Sugar: 4g |
| SmartPoints (Freestyle): 8
SmartPoints (Freestyle): 8
SmartPoints (Freestyle): 8