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Italian Baked Chicken And Zucchini

Italian Baked Chicken And Zucchini

Baked Italian Chicken and Vegetables

Italian Chicken and Veggies - easy and healthy one-pan dinner.  The clean-up is a breeze!  Tender and moist chicken is seasoned with basil and packed with flavor.   Tomatoes, artichokes, and zucchini add color.  Mozzarella cheese makes this Italian chicken dinner a perfection! Colorful, nutritious, gluten-free, and low-carb recipe.

Ingredients
  • 4 chicken breasts
  • 1 tablespoon basil , dried
  • 1/4 teaspoon salt
  • 1 zucchini , sliced
  • 1 cup cherry tomatoes , yellow and red, mixed, each sliced in half
  • 1/2 can artichoke hearts , sliced
  • 6 slices bacon , cooked, drained, chopped (OPTIONAL)
  • 1 cup Mozzarella cheese , shredded
Instructions
  1. Preheat oven to 375 F.
  2. Add chicken breasts to the white casserole pan. 
  3. Sprinkle dried basil and salt over the chicken. 
  4. Top with sliced zucchini, sliced cherry tomatoes, and sliced artichokes. 
  5. Top with chopped bacon.
  6. Top with shredded mozzarella cheese.
  7. Bake for about 20-30 minutes until the chicken is cooked through. 
  8. Remove from oven.
  9. Let the Italian chicken sit in the casserole dish for at least 10-15 minutes to allow the meat to cook through completely. 

Recipe adapted from this juliasalbum.com/baked-italian-chicken-and-vegetables.