Diet Herb Chicken Bake
Elevate your healthy dinner game with this irresistible Diet Herb Chicken Bake—a low-calorie, high-flavor dish that’s as easy to prepare as it is delicious! Tender, boneless chicken breasts are perfectly seasoned with fragrant fresh rosemary, thyme, and a touch of lemon juice, then baked atop a vibrant medley of zucchini, cherry tomatoes, and red bell peppers. A drizzle of garlic-infused olive oil and a splash of low-sodium chicken broth ensure the dish stays juicy and flavorful throughout the baking process. This one-pan wonder is ready in under an hour, making it an ideal choice for busy weeknights or meal prep. Packed with lean protein and nutrient-rich vegetables, this recipe is perfect for those seeking a healthy, satisfying entrée without sacrificing taste. Serve it as-is or pair it with a simple green salad for a wholesome, balanced meal.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 3 cloves Garlic cloves, minced
- 1 tablespoon Fresh rosemary, chopped
- 1 tablespoon Fresh thyme, chopped
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Lemon juice
- 2 medium Zucchini, sliced into rounds
- 1 cup Cherry tomatoes, halved
- 1 medium Red bell pepper, sliced
- 0.25 cup Low-sodium chicken broth
Instructions
Preheat your oven to 400°F (200°C).
Lightly grease a 9x13-inch baking dish with non-stick spray or a small amount of olive oil.
Season the chicken breasts on both sides with salt, pepper, and paprika, then set them aside.
In a small bowl, whisk together olive oil, minced garlic, lemon juice, rosemary, and thyme.
Arrange the zucchini slices, cherry tomatoes, and red bell pepper slices in a single layer on the bottom of the prepared baking dish.
Place the seasoned chicken breasts on top of the vegetables.
Drizzle the olive oil herb mixture evenly over the chicken and vegetables.
Pour the chicken broth around the edges of the dish to help keep the vegetables moist while baking.
Cover the dish tightly with aluminum foil and bake for 25 minutes.
Remove the foil and bake for an additional 10 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
Remove the dish from the oven and let it rest for 5 minutes before serving.
Garnish with additional fresh herbs if desired and serve warm.
Nutrition Facts
Calories |
1568 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.4 g | 71% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 2941 mg | 128% | |
| Total Carbohydrate | 33.3 g | 12% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 18.5 g | ||
| Protein | 224.7 g | 449% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 196 mg | 15% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 3571 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
