An easy-to-make, healthy Mediterranean-style dish.
Tuscan Chicken Bake
Dinners don't get easier than this single dish bake! This Italian-inspired chicken breast version is easy, low-fat and healthy, too.
Equipment
- 1 Large Non-Stick Frying Pan
- 1 Medium Oven Safe Roasting Pan You can use a round pan for a convection microwave.
Ingredients
- 2 tsp Dried oregano leaves
- 2 tsp Finely grated lemon rind
- ½ tsp Dried chili flakes
- 4 Skinless chicken breasts (medium sized 5-6 oz) (Use chicken thighs for more flavor)
- 2 Large zucchini
- 1 pkg Cherry Tomatoes (aprox. 10 oz)
- 1 can Cannellini Beans (approx. 15 oz), rinsed. (Also called white kidney beans)
- 2 tsp Extra Virgin Olive Oil
- ½ cup Reduced Salt Chicken Stock
- 1 bunch Asparagus
- ½ pkg Arugula (approx. 3 oz)
- 2 tbsp Balsamic vinegar
Instructions
- Preheat oven to 400℉. Use a convection oven if possible.
- Cut zuccini into slices approximately 1/2 inch thick.
- Trim Asparagus to remove the tough stocky ends.
- Combine oregano, lemon rind and chilli flakes.
- Sprinkle mix evenly over the chicken.
- Heat a large non-stick frying pan over high heat and lighlty spray with oil.
- Cook chicken for 1-2 minutes each side or until browned.
- In an oven safe roasting pan, arrange chicken, zucchini, tomatoes and beans.
- Drizzle with olive oil and add chicken stock.
- Roast for 15 minutes.
- Add asparagus, and roast for 5 more minutes or until vegetables are tender and chicken is cooked through.
- Remove from oven. Top with arugala and drizzle with balsamic vinegar.
- Serve!
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