Rosemary-Garlic Chicken and Veggies Recipe

Rosemary-Garlic Chicken and Veggies Recipe photo by Taste of Home

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I enjoy cooking, and this has become a signature entree. My wife asks me to make it once a week. It's a simple dish to prepare, and the colorful vegetables make it attractive. -Robert Dessell, Pensacola, Florida

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Rosemary-Garlic Chicken and Veggies Recipe

Prep/Total Time: 30 min.

Yield: 2 Servings

10 20 30

Ingredients

1/2 cup chopped sweet yellow pepper
1/2 cup chopped sweet red pepper
1 small onion, cut into wedges
1 small zucchini, halved and cut into 1/2-in slices
2 tablespoons olive oil, divided
2 boneless skinless chicken breast halves (4 ounces each)
2 garlic cloves, sliced
2 fresh rosemary sprigs

Directions

Place the peppers, onion and zucchini in a greased 1-qt. baking dish; drizzle with 1 tablespoon oil and toss to coat.
In a large skillet, brown chicken in remaining oil; place over vegetables. Top with garlic and rosemary. Bake, uncovered, at 400° for 20-25 minutes or until meat juices run clear. Yield: 2 servings.

Nutritional Facts 1 serving (1 each) equals 226 calories, 15 g fat (2 g saturated fat), 31 mg cholesterol, 32 mg sodium, 10 g carbohydrate, 2 g fiber, 13 g protein.

Originally published as Rosemary-Garlic Chicken and Veggies in Reminisce November/December 2001, p49