Chicken With Vegetable Casserole Recipe
Servings: 2
Ingredients
- 1 1/2 c. Zucchini cut in 1/4" slices
- 1 sm Onion
- 1 sm Tomato cut in thin wedge
- 2 Tbsp. ripe olives sliced
- 2 Tbsp. parsley snipped
- 1 Tbsp. fresh basil snipped **
- 1/8 tsp Garlic pwdr
- 1 med chicken breast halves
- 1 tsp Margarine
Directions
- * Thinly sliced and separated into rings** or possibly 1 t dry basil, crushed
- *** 2 med (6 ounce total) boned skinless chicken breast halves.
- Halve large slices of zucchini. In a large bowl stir together zucchini, onion, tomato, olives, parsley, basil, and garlic pwdr. Divide proportionately between 2 individual casseroles or possibly au gratin dishes.
- Top with a chicken breast half. Dot with margarine.
- Sprinkle chicken breast halves with 1/8 t salt and 1/8 t pepper. Bake, covered, in a 350 deg F. oven about 40 min or possibly until chicken is no longerpink.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 265g | |
| Recipe makes 2 servings | |
| Calories 295 | |
| Calories from Fat 199 | 67% |
| Total Fat 22.17g | 28% |
| Saturated Fat 4.14g | 17% |
| Trans Fat 0.43g | |
| Cholesterol 45mg | 15% |
| Sodium 81mg | 3% |
| Potassium 588mg | 17% |
| Total Carbs 8.49g | 2% |
| Dietary Fiber 2.3g | 8% |
| Sugars 4.41g | 3% |
| Protein 16.59g | 27% |
