Recipe courtesy of Robin Miller
Grilled Chicken Breasts with Fire Roasted Tomato Sauce Roasted Zucchini with Oregano and Lemon
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- Level: Easy
- Total: 50 min
- Prep: 20 min
- Cook: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 357
- Total Fat
- 12 g
- Saturated Fat
- 2 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 5 g
- Sugar
- 11 g
- Protein
- 44 g
- Cholesterol
- 127 mg
- Sodium
- 1375 mg
- Level: Easy
- Total: 50 min
- Prep: 20 min
- Cook: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 357
- Total Fat
- 12 g
- Saturated Fat
- 2 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 5 g
- Sugar
- 11 g
- Protein
- 44 g
- Cholesterol
- 127 mg
- Sodium
- 1375 mg
Ingredients
Directions
- Preheat oven to 400 degrees F. Coat 2 large baking sheets with cooking spray.
- Season chicken with salt and pepper and place on prepared baking sheet. Arrange tomatoes on second baking sheet. Arrange zucchini next to tomatoes, flesh side up. Season tomatoes and zucchini with salt and pepper. Season zucchini with lemon juice, lemon zest and oregano. Place everything in the oven and roast 30 minutes.
- In a blender, combine 6 roasted tomatoes, balsamic vinegar, hot sauce, and chili powder. Process until smooth. Serve 4 chicken breast halves with this meal, smothered in roasted tomato sauce. Serve half of the zucchini and reserve the extra chicken, tomatoes and zucchini for other meals.
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