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

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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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 2 servings


  • 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

Nutritional Facts

1 each: 226 calories, 15g fat (2g saturated fat), 31mg cholesterol, 32mg sodium, 10g carbohydrate (5g sugars, 2g fiber), 13g protein.


  1. Place the peppers, onion and zucchini in a greased 1-qt. baking dish; drizzle with 1 tablespoon oil and toss to coat.
  2. 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.
Originally published as Rosemary-Garlic Chicken and Veggies in Reminisce November/December 2001, p49

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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