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Dijon Chicken w/ Zucchini & Tomatoes

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How to Make Dijon Chicken w/ Zucchini & Tomatoes

This chicken dish would go great served over quinoa. Quinoa is a gluten-free, whole-grain that is packed full of protein and cooks in about 15 minutes. You can now find it at most grocery stores.


10 min prep time


4servings


1 chicken breast plus 3/4 cup vegetables

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Step-By-Step Instructions:

  1. Preheat oven to 350 degrees. Coat a large baking dish with cooking spray. In a small bowl combine zucchini, tomatoes, olive oil, 1/8 Tsp. black pepper and toss to coat. Set aside.
  2. In another small bowl mix together lemon juice and Dijon mustard. Set aside
  3. Season chicken breasts on both sides with 1/8 Tsp. pepper, garlic powder and oregano. Place chicken breasts in baking dish and brush top with mustard mixture. Sprinkle with Parmesan cheese.
  4. Pour zucchini and tomatoes around chicken in baking dish. Bake for 30 minutes or until done.
Low Carb
French
Quick & Easy
Dinner
Gluten-Free
Main Dish
Lunch
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Nutrition facts

4 Servings



  • Serving Size

    1 chicken breast plus 3/4 cup vegetables


  • Amount per serving



    Calories





    205

  • % Daily value*

  • Total Fat
    7g

    9%

    • Saturated Fat
      1.6g

      8%

  • Cholesterol
    65mg

    22%

  • Sodium
    265mg

    12%

  • Total Carbohydrate
    8g

    3%

    • Dietary Fiber
      2g

      7%

  • Protein
    27g

Ingredients

nonstick cooking spray
1

medium zucchini (cut into 1/4-inch rounds)
2

grape tomatoes
10 oz

olive oil
1 tbsp

black pepper (ground, divided)
1/4 tsp

lemon (juiced)
1/2

Dijon Mustard
2 tbsp

chicken breasts (4-ounce each, boneless, skinless)
4

salt (optional)
1/2 tsp

garlic powder
1/2 tsp

dried oregano (dried)
1 tsp

Parmesan cheese (freshly grated )
1 tbsp

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