Tuesday, December 9, 2008

Good Recipe

Thought I would share a recipe fav, it's SO easy. But you must like garlic, zucchini and tomatoes! It's from Ellie Kriegger and it's delicious. Only 410 calories and 13 grams of fat per serving, which isn't amazing, but pretty good for dinner! I leave out the fennel. Enjoy.



Tuscan Roasted Chicken and Vegetables
2007, Ellie Krieger, All rights reserved

Serves:
4 servings

Ingredients
6 Roma tomatoes (about 1 pound)
3 medium zucchini (about 1/2 pound each)
1 bulb fennel
3 tablespoons oil, divided
3/4 teaspoons salt, divided
4 cloves garlic, finely minced
1 teaspoon lemon zest
1 tablespoon lemon juice
4 chicken breast halves skinless, bone-in (about 2 1/2 pounds)
Freshly ground black pepper
1 tablespoon fresh chopped rosemary leaves or 1 teaspoon dried


Directions

Preheat the oven to 375 degrees F. Cut the tomatoes lengthwise into quarters and remove the seeds. Trim the zucchini and cut it in half crosswise and then cut each piece in half lengthwise once if the piece is thin and twice if it is thicker, so that the
pieces are relatively uniform.

Remove the outermost layer of the fennel bulb and discard. Cut the bulb in half so that each half retains part
of the stem end. Cut each half into 8 thin wedges so each wedge is held together by a little piece of stem.

Put the vegetables into a large baking pan. Toss them with 2 tablespoons oil and 1/4 teaspoon of salt. Arrange
the chicken pieces in the pan with the vegetables.

In a small bowl combine 1 tablespoon of oil, 1/2 teaspoon of salt, the garlic, lemon zest and lemon juice. Rub
the mixture into the chicken in the pan. Season with a few turns of pepper.

Roast in the oven for 30 minutes, then give the vegetables a stir and add the rosemary. Cook for about 20 to
30 minutes more until the chicken is done and the vegetable are tender and beginning to brown.

Go here to print out the recipe and to see the nutritional facts!

1 comment:

mary said...

This recipe looks great! You had me at "garlic"...haha...