Description
A vibrant, flavor-packed dish featuring marinated chicken and colorful vegetables, perfect for weeknight dinners or gatherings.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 4 cloves fresh garlic, minced
- Juice of 2 lemons (freshly squeezed)
- 1 cup pitted green olives, sliced
- 1 cup cherry tomatoes, halved
- 1 medium zucchini, sliced
- 1 medium red bell pepper, chopped
- 3 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat Your Oven: Preheat your oven to 400°F (200°C). Lightly spray a baking dish with nonstick cooking spray.
- Marinate the Chicken: In a large mixing bowl, combine diced chicken breasts, minced garlic, lemon juice, sliced olives, salt, and pepper. Toss well to coat and let marinate for at least 30 minutes.
- Prepare Your Veggies: While the chicken marinates, wash and chop cherry tomatoes, zucchini, and red bell pepper into bite-sized pieces.
- Assemble Everything: Spread the marinated chicken in the prepared baking dish. Add the chopped veggies on top and drizzle with olive oil.
- Bake Away!: Place the baking dish in the preheated oven. Bake for about 25-30 minutes or until the chicken reaches an internal temperature of at least 165°F (75°C).
- Serve It Up: Once baked to golden perfection, serve directly from the baking dish or transfer to plates. Drizzle with any remaining pan juices for added flavor.
Nutrition
- Serving Size: 1 plate (approximately 250g)
- Calories: 320
- Sugar: 4g
- Sodium: 560mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 80mg
Keywords: - Feel free to swap vegetables based on your preferences; asparagus or eggplant work well. - For an extra Mediterranean touch, consider adding feta cheese or fresh herbs like basil or mint. - Leftovers can be stored in an airtight container in the refrigerator for up to three days.