Description
A delicious and healthy chicken breast dish featuring zucchini and squash, perfect for a low cholesterol dinner.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 medium zucchini, sliced
- 1 medium yellow squash, sliced
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine the olive oil, garlic, oregano, salt, and pepper.
- Add the chicken breasts to the bowl and coat them well with the mixture.
- Place the chicken breasts in a baking dish.
- Arrange the sliced zucchini and squash around the chicken in the baking dish.
- Drizzle any remaining olive oil mixture over the vegetables.
- Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
- Garnish with fresh parsley before serving.
Notes
- For added flavor, marinate the chicken for a few hours before cooking.
- This dish can be served with a side of brown rice or quinoa for a complete meal.
- Feel free to substitute other vegetables based on your preference.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 70mg