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Vegetable Chicken Bake
Vegetable Chicken Bake

Category: Casserole/Chili/Stew | Serves: 4

(194 ratings)

Nutrition Information:
Calories: 275
Protein: 34 g
Carbs: 19 g
Fat: 7 g
Saturated Fat: 2 g
Sodium: 195 mg
Fiber: 5 g

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This dish will fill your kitchen with a mouth watering aroma. The succulent vegetables, tender chicken and garlic are sure to be a hit!
4 chicken skinless boneless chicken breasts (1 pound)
1 tablespoon olive oil
2 onions, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow bell pepper, sliced
3 garlic cloves, minced
2 cups sliced mushrooms
2 zucchini, chopped
1/2 cup low sodium chicken broth
2 cups no salt added crushed tomatoes
1 teaspoon black pepper
1/4 teaspoon marjoram
4 tablespoons parmesan
1 In a large non-stick wide saucepan, heat oil over medium-high heat. Add onions, bell peppers and garlic. Cook for about 5 minutes or until tender.
2 Add mushrooms and cook about 5 minutes. Add broth if needed to moisten.
3 Add zucchini and cook for about 5 minutes. Add broth if necessary to moisten.
4 Stir in tomatoes, spices and remaining broth. Cover and simmer for about 15-20 minutes or until sauce is slightly thickened and vegetables are tender. Remove from heat.
5 Heat oven to 375. Place vegetable mixture in a baking dish and place chicken on top. Spoon sauce over chicken. Bake for 20-30 minutes or until chicken is done (no longer pink in the middle).
6 Top with parmesan and cook for an additional 1-2 minutes uncovered.

Ratings & Reviews
(194 ratings)
Reviewed By: Diet.com Member
It seemed to take a lot of preparation time and the results were less than impressive. The smell of the broccoli was ...
Mar 03, 2006
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