Tuscan-style baked chicken with vegetables

Votes: 1

How to cook Tuscan-style chicken with vegetables in the oven

Time: 1 hour 5 minutes
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 418, total fat 17 G., saturated fats 3 G., proteins 52 G., carbohydrates 15 G., fiber 5 G., cholesterol 145 mg, sodium 479 mg, sugar 6 G.

This delicious and healthy low-calorie Tuscan-style dish is easy to prepare and perfect for both holidays and everyday meals. Chicken breast is baked with zucchini, tomatoes, fennel, lemon, rosemary, and garlic. The result is very juicy and flavorful. A serving is one piece of chicken and 1.5 cups of vegetables.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

6 plum tomatoes (about 500 g)
3 medium zucchinis (about 220g each)
1 fennel root
3 tbsp vegetable oil, divided
3/4 tsp. salt, divide
4 cloves garlic, crushed
1 teaspoon lemon zest
1 tbsp lemon juice
4 boneless, skinless chicken breast halves (about 1 kg)
1 tbsp fresh chopped rosemary leaves or 1 tsp dried

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chicken breasts, fennel bulb, lemon zest, rosemary, plum tomatoes, zucchini, zucchini

Cooking the dish according to the recipe:

Preheat oven to 190°C.
Cut the tomatoes into quarters lengthwise and remove the seeds. Trim the zucchini and cut it in half crosswise, then cut each piece in half lengthwise once if it's thin, and twice if it's thicker, to ensure the pieces are relatively even.

Remove the outermost layer from the fennel root and discard. Cut the root in half, leaving a portion of the root end attached to each half. Cut each half into 8 thin wedges, each wedge held in place by a small piece of root.
Place the vegetables in a large baking dish. Toss them with 2 tablespoons of oil and 1/4 teaspoon of salt. Place the chicken pieces in the dish along with the vegetables.
In a small bowl, combine 1 tablespoon oil, 0.5 teaspoon salt, garlic, lemon zest, and lemon juice. Rub the mixture into the chicken. Season with pepper.
Bake in the oven for 30 minutes, then stir the vegetables and add the rosemary. Bake for another 20–30 minutes, until the chicken is cooked through and the vegetables are tender and beginning to brown.

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