Rosemary-Garlic Chicken and Veggies |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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I enjoy cooking, and this has become a signature entree. My wife asks me to make it once a week. It's a simple dish to prepare, and the colorful vegetables make it attractive. -Robert Dessell, Pensacola, Florida Ingredients:
1/2 cup chopped sweet yellow pepper |
1/2 cup chopped sweet red pepper |
1 small onion, cut into wedges |
1 small zucchini, halved and cut into 1/2-in slices |
2 tablespoons olive oil, divided |
2 boneless skinless chicken breast halves (4 ounces each) |
2 garlic cloves, sliced |
2 fresh rosemary sprigs |
Directions:
1. Place the peppers, onion and zucchini in a greased 1-qt. baking dish; drizzle with 1 tablespoon oil and toss to coat.
2. In a large skillet, brown chicken in remaining oil; place over vegetables. Top with garlic and rosemary. Bake, uncovered, at 400° for 20-25 minutes or until meat juices run clear. Yield: 2 servings.
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