Tomato Basil Baked Chicken with Garlic White Beans and Zucchini
Serving Size: 4
This Italian-inspired dish is full of flavor, packed with fiber, lean protein, and heart-healthy ingredients.
Recipe by:
Cook Times
Cooking Tools Required
Baking sheet, Cutting board, Measuring cups and spoons, Oven, Saute pan, Sharp Knives, Spatula, Tongs, Top Stove, Wooden SpatulaIngredients
- 1 pound boneless skinless chicken breast
- 15 ounce canned cannellini white beans drained and rinsed
- 2 tablespoon extra virgin olive oil
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 2 clove garlic minced
- 1 cup cherry tomato halved
- 2 medium zucchini sliced
- 1 tablespoon balsamic vinegar
- 1/4 cup grated parmesan cheese
Instructions
- Prepare the Chicken: Preheat oven to 400°F (200°C). Place chicken breasts in a baking dish. Drizzle with 1 tbsp olive oil and season with basil, oregano, salt, and pepper. Top with cherry tomatoes.
- Prepare the White Beans: In a separate bowl, mix the white beans with 1 tbsp olive oil, garlic, balsamic vinegar, and a pinch of salt and pepper. Spread them around the chicken in the dish.
- Bake: Place in the oven and bake for 15-18 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Prepare the Zucchini: While the chicken is baking, lightly sauté the zucchini in a dry pan for 2-3 minutes until just tender.
- Serve: Plate the chicken with the garlic white beans and sautéed zucchini. Sprinkle with Parmesan cheese before serving.
Reheating Instructions
Heat in the microwave on medium power until heated through or on the cooktop in a sauté pan over medium heat.
Nutrition
Calories: 368kcal | Carbohydrates: 29g | Protein: 35g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 78mg | Sodium: 260mg | Potassium: 1264mg | Fiber: 6g | Sugar: 4g | Vitamin A: 472IU | Vitamin C: 28mg | Calcium: 166mg | Iron: 4mg | Phosphorus: 426mg