Roasted Chicken and Zucchini

Serves 4

Serving size: 1 piece of chicken and 1 ½ cups vegetables



1 pound Creole tomatoes

1 ½ pounds zucchini

1 large onion

3 tablespoons olive oil

¾ teaspoon salt

4 bone-in chicken breast halves (about 2 ½ pounds), skin removed

4 cloves garlic, finely minced

1 teaspoon lemon zest

1 tablespoon lemon juice

Fresh ground black pepper

1 teaspoon dried rosemary




  1. Preheat the oven to 375 degrees.
  2. Cut the tomatoes into four quarters and remove the seeds. Cut the zucchini in half crosswise. Then cut it in half lengthwise twice if the zucchini is small and three times if the zucchini is large.
  3. Cut the onion into 8 wedges.
  4. Place the vegetables in a large baking dish. Toss them with 2 tablespoons of oil and ¼ teaspoon of salt. Arrange the chicken pieces on top of the vegetables in the pan.
  5. In a small bowl, combine 1 tablespoon oil, ½ teaspoon salt, garlic, lemon zest, and juice. Rub the mixture onto the chicken. Season with pepper.
  6. Roast for 30 minutes, then stir the vegetables and add the rosemary. Return to the oven and roast for 20 to 30 minutes more, or until the chicken is fully cooked and the vegetables are tender.


Adapted from The Food You Crave by Ellie Krieger


Nutrition information for 1 serving:

kcals Pro (g) CHO (g) Sugar (g) Fiber (g) Fat (g) Ca (mg) Sodium (mg) Iron (mg) VitD (µg) Folate (µg)
410 56 15 1.1 5 13.5 64 637 3.2 0 41.2

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