Garden Chicken
Experience the vibrant flavors of the season with our irresistible Garden Chicken recipe—a wholesome, one-pan dinner bursting with fresh vegetables and tender chicken. Marinated in a zesty blend of olive oil, lemon juice, garlic, and fragrant oregano, the boneless, skinless chicken breasts are oven-baked to juicy perfection atop a medley of zucchini, bell peppers, and cherry tomatoes. This effortless dish, ready in just 40 minutes, is finished with a sprinkle of fresh basil and optional Parmesan cheese for an extra touch of decadence. Perfect for weeknights or casual entertaining, this healthy, gluten-free recipe pairs wonderfully with rice, quinoa, or crusty bread. Indulge in a meal that's as beautiful as it is delicious, straight from the garden to your table.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 3 cloves garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 medium zucchini, sliced into rounds
- 2 large bell peppers, sliced into strips
- 1.5 cups cherry tomatoes
- 0.25 cup fresh basil leaves, chopped
- 0.25 cup parmesan cheese (optional, for garnish)
Instructions
In a small bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper to prepare the marinade.
Place the chicken breasts in a shallow dish or zip-top bag and pour half of the marinade over the chicken. Reserve the remaining marinade. Let the chicken marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with oil.
Spread the zucchini slices, bell pepper strips, and cherry tomatoes on the prepared baking sheet. Drizzle with the reserved marinade and toss to coat the vegetables evenly.
Remove the chicken from the marinade and place the chicken breasts on top of the vegetables on the baking sheet.
Bake the chicken and vegetables in the preheated oven for 20-25 minutes, or until the internal temperature of the chicken reaches 165°F (75°C).
Once done, sprinkle the chopped basil leaves over the baked chicken and vegetables.
Optional: Garnish with grated Parmesan cheese before serving.
Serve the Garden Chicken warm, either on its own or with a side of rice or crusty bread.
Nutrition Facts
Calories |
1948 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.8 g | 110% | |
| Saturated Fat | 24.7 g | 123% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 627 mg | 209% | |
| Sodium | 3833 mg | 167% | |
| Total Carbohydrate | 36.1 g | 13% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 18.6 g | ||
| Protein | 248.1 g | 496% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 921 mg | 71% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 3780 mg | 80% | |
*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.
