Rosemary Chicken And Vegetables(Low-Fat) – a delicious recipe with rosemary, garlic, zucchini, red bell pepper, banana peppers, onion. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat oven to 375u00b0.
2
Chop the carrots and steam for 10 to 12 minutes.
3
Spray a 9 x 13-inch Pyrex baking dish twice or three times with vegetable spray.
4
Cut the butter into small chunks and distribute evenly over dish.
5
Spread the minced garlic evenly around bottom of dish and place in oven for 3 to 5 minutes (until the smell of the cooking garlic is strong).
6
Remove dish and put the chicken breasts on bottom.
7
Add the sliced zucchini, red bell pepper and banana peppers (cut into strips), steamed carrots and onion (cut in half circle shapes).
8
Sprinkle the rosemary over entire dish, making sure some comes in contact with the chicken breasts (use more rosemary if necessary).
9
Salt and pepper to taste.
10
Cover dish with tinfoil and return to oven for 40 minutes.
410
kcal
Calories
11
g
Fat
33
g
Carbs
43
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 Tbsp. dried rosemary, 2 garlic cloves, minced, 4 zucchini, 1 red bell pepper, and more.
Yes, Rosemary Chicken And Vegetables(Low-Fat) falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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