Zucchini, Tomato, and Olive-topped Baked Chicken
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Calories:
315
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 315 cal. | (15 %) | ||
| Protein | 53 g | (54 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.8 g | (9 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 10.7 μg | (18 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 32.1 mg | (268 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 63 μg | (21 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 8.9 μg | (20 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 798 mg | (20 %) | ||
| Calcium | 123 mg | (12 %) | ||
| Magnesium | 79 mg | (26 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 2 g | |||
| Uric acid | 393 mg | |||
| Cholesterol | 127 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Tbsp good-quality olive oil
- 1 handful mint (leaves picked)
- 1 handful Basil (leaves picked)
- 2 Tomatoes (blanched; peeled and diced)
- salt (to taste)
- freshly ground Black pepper (to taste)
- 4 boneless, skinless Chicken breasts (approx. 6 ounces each)
- 1 medium Zucchini (rinsed and trimmed; cut into 1/4-inch slices on the diagonal)
- ½ cup grated Mozzarella
- ½ cup pitted black olives (well drained)
Preparation steps
1.
Preheat the oven to 400°F. Brush baking dish with olive oil.
2.
Put 4 mint basil leaves to one side to use for garnish and roughly chop the remaining. In a small bowl combine the chopped basil, diced tomatoes and season with salt and ground black pepper.
3.
Place the chicken breasts in the dish. Lay the zucchini slices on top of the chicken and spoon the tomato mixture over the top. Sprinkle mozzarella cheese and olives over the top.
4.
Bake in preheated oven for approximately 20 minutes or until chicken is cooked through. Garnish with reserved mint basil and serve.
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