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Add a photoThe smell of fresh herbs and liberal use of olives always leaves me asking for more of this Mediterranean recipe but I wanted to make it healthier so decided to incorporate some more veggies for fiber, color and flavor.Also, I pumped up the flavor by adding additional spices. Enjoy!!
Ingredientes
- Skinless chicken breast halves 1⁄2 Pound (2 in number)
- Minced tomato 1⁄2 Cup (8 tbs)
- Chopped rosemary 2 Tablespoon
- Ground cumin 1 Tablespoon
- Crushed fennel seed 2 Tablespoon
- kalamata olive 1⁄2 Cup (8 tbs), chopped
- Diced tomatoes 1 Cup (16 tbs)
- Sliced onion 1⁄2 Cup (8 tbs)
- Red skinned potato 1 Medium
- Garlic 3 Clove (15 gm), minced
- Lemon zest 1 Tablespoon
- Water 1⁄4 Cup (4 tbs)
- Extra virgin olive oil 1 Tablespoon
- Broccoli 1⁄2 , separeated into flowers
- Red bell pepper 1⁄2 Medium, julienned
- Pepper To Taste
- Salt To Taste
- Chopped fresh parsley 1 Tablespoon
Direcciones
- Pre-heat the oven to 375 F
- Clean and chop the vegetables.
- Clean chicken breast.
- Marinate chicken breast for 4-6 hours in 1/2 cup finely minced tomatoes,fresh chopped rosemary, ground cumin, crushed fennel and salt.
- Mix olives, 1 cup diced tomatoes, sliced onion , diced potatoes, garlic, lemon zest, water, salt and pepper, olive oil and keep it aside.
- Lay chicken on 12 x 12 parchment paper.
- Spoon equal amounts of the olives, vegetable mix.
- Close the paper to cover the ingredients. Make sure there is some space for the vapors to form.
- Bake at 375 degrees F for 40-45 minutes.
- While the chicken is baking, steam broccoli and bell peppers.
- Season it with salt and pepper.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 634g | |
| Recipe makes 2 servings | |
| Calories 323 | |
| Calories from Fat 84 | 26% |
| Total Fat 9.63g | 12% |
| Saturated Fat 1.47g | 6% |
| Trans Fat 0.01g | |
| Cholesterol 13mg | 4% |
| Sodium 144mg | 6% |
| Potassium 1980mg | 57% |
| Total Carbs 50.15g | 13% |
| Dietary Fiber 14.2g | 47% |
| Sugars 10.69g | 7% |
| Protein 16.27g | 26% |
