Baked Italian Chicken and Vegetables

Baked Italian Chicken and Vegetables

from juliasalbum.com
40 min
4 servings

Italian Chicken and Veggies - easy and healthy one-pan dinner.  The clean-up is a breeze!  Tender and moist chicken is seasoned with basil and packed with flavor.   Tomatoes, artichokes, and zucchini add color.  Mozzarella cheese makes this Italian chicken dinner a perfection! Colorful, nutritious, gluten-free, and low-carb recipe.

Ingredients

  • 4 chicken breasts
  • 1 tablespoon basil (, dried)
  • 1/4 teaspoon salt
  • 1 zucchini (, sliced)
  • 1 cup cherry tomatoes (, yellow and red, mixed, each sliced in half)
  • 1/2 can artichoke hearts (, sliced)
  • 6 slices bacon (, cooked, drained, chopped (OPTIONAL))
  • 1 cup Mozzarella cheese (, shredded)

Directions

  1. 1

    Preheat oven to 375 F.

  2. 2

    Add chicken breasts to the white casserole pan. 

  3. 3

    Sprinkle dried basil and salt over the chicken. 

  4. 4

    Top with sliced zucchini, sliced cherry tomatoes, and sliced artichokes. 

  5. 5

    Top with chopped bacon.

  6. 6

    Top with shredded mozzarella cheese.

  7. 7

    Bake for about 20-30 minutes until the chicken is cooked through. 

  8. 8

    Remove from the oven.

  9. 9

    Let the Italian chicken sit in the casserole dish for at least 10-15 minutes to allow the meat to cook through completely.