Italian Chicken and Vegetable Casserole
A delicious and healthy dinner option for day #3 of a 5-day meal plan
Ingredients
- 2 boneless, skinless chicken breasts
- 1 zucchini, sliced
- 1 cup cherry tomatoes, halved
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 cup low-sodium chicken broth
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions
Preheat the oven to 375°F (190°C).
In a large skillet, heat olive oil over medium heat. Add chicken breasts and cook until browned on both sides, about 5 minutes per side. Remove from skillet and set aside.
In the same skillet, add onion, garlic, zucchini, and cherry tomatoes. Cook until vegetables are slightly softened, about 5 minutes.
Stir in dried basil, dried oregano, salt, and pepper. Pour in chicken broth and bring to a simmer.
Return chicken breasts to the skillet, nestling them into the vegetable mixture. Cover with foil and bake in the preheated oven for 30 minutes.
Remove foil and bake for an additional 10 minutes, or until chicken is cooked through.
Serve hot and enjoy!
Nutrition (per serving)
| Calories | 500 |
| Protein (g) | 40 |
| Carbs (g) | 30 |
| Fiber (g) | 8 |
| Sugar (g) | 10 |
| Saturated fat (g) | 5 |
| Trans fat (g) | 0 |
| Sodium (mg) | 800 |
| Cholesterol | 50 |