Heart Healthy Chicken Bake
Indulge in the vibrant, nutritious flavors of the Heart Healthy Chicken Bake, a perfect one-pan meal designed to please your palate while supporting your wellness goals. This recipe features tender, marinated boneless, skinless chicken breasts baked alongside a medley of colorful vegetables, including sweet red bell peppers, zucchini, cherry tomatoes, and onions. Enhanced with a zesty garlic-lemon marinade and the fresh aroma of oregano, this dish is low in sodium but full of flavor, making it a great option for heart-conscious dining. Finished with a sprinkle of fresh parsley and a touch of low-sodium chicken broth for succulent moisture, this easy-to-make meal comes together in just under an hour—ideal for busy weeknights or meal prep. Serve it up with a side of quinoa or brown rice for a balanced, wholesome dinner that's as delicious as it is healthy.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- 0.5 teaspoon salt substitute or low-sodium salt
- 0.5 teaspoon black pepper, freshly ground
- 1 large red bell pepper, sliced
- 1 medium zucchini, sliced into rounds
- 1 medium yellow onion, sliced
- 1 cup cherry tomatoes
- 0.5 cup low-sodium chicken broth
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with a small amount of olive oil or line it with parchment paper.
In a small bowl, mix olive oil, minced garlic, lemon juice, dried oregano, salt substitute, and black pepper to create a marinade.
Place the chicken breasts in the baking dish and brush them generously with the marinade on both sides. Let the chicken sit for 5 minutes to absorb the flavors.
Arrange the sliced red bell pepper, zucchini rounds, onion slices, and cherry tomatoes around the chicken in the baking dish. Drizzle the remaining marinade over the vegetables.
Pour the low-sodium chicken broth into the dish, ensuring that it distributes evenly to add moisture while baking.
Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
After 25 minutes, remove the foil and bake uncovered for an additional 10 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
Sprinkle the chopped fresh parsley over the chicken and vegetables before serving for a fresh, flavorful finish.
Serve hot and enjoy your heart-healthy chicken bake with a side of brown rice or quinoa if desired.
Nutrition Facts
Calories |
1587 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.0 g | 71% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 592 mg | 26% | |
| Total Carbohydrate | 38.6 g | 14% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 20.5 g | ||
| Protein | 224.3 g | 449% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 215 mg | 17% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 5143 mg | 109% | |
*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.
