Basil Chicken and Vegetables
Servings
Prep Time
Cook Time
Ready In
Recipe: #4965
March 20, 2012
Categories: Dinner, Main Dish, Casseroles, Poultry, Chicken, Vegetables, Peppers, Quick Meals, Ladies Luncheon, Summer, Weeknight Meals, Oven Bake, Diabetic, High Protein, Low Calorie, Low Carbohydrate, Low Cholesterol, Low Fat, Zucchini more
"The original recipe is from Dlife.com, but I've added some things, changed some amounts, and changed how it's cooked. Originally, it called for splitting everything between four foil packets and baking or grilling. You could easily substitute whatever vegetables you wanted, but this makes a good colour and texture variety."
Ingredients
Nutritional
- Serving Size: 1 (185.5 g)
- Calories 294.5
- Total Fat - 10.8 g
- Saturated Fat - 4 g
- Cholesterol - 16.8 mg
- Sodium - 824.4 mg
- Total Carbohydrate - 41.6 g
- Dietary Fiber - 2.4 g
- Sugars - 32.6 g
- Protein - 8.9 g
- Calcium - 244.3 mg
- Iron - 1.5 mg
- Vitamin C - 24.8 mg
- Thiamin - 0.1 mg
Step 1
Coat a 9x13-inch baking dish with cooking spray; preheat oven to 375F.
Step 2
Arrange strips of chicken on bottom of dish.
Step 3
In a large bowl, combine all the vegetables and the garlic; toss until evenly mixed.
Step 4
Spoon vegetables over chicken; sprinkle with seasonings and drizzle with olive oil.
Step 5
Cover tightly with foil and bake at 375F for 30 minutes; remove foil and bake an additional 5 minutes.
Step 6
Sprinkle each serving with Parmesan cheese to serve.
Tips & Variations
No special items needed.
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