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Rosemary-Garlic Chicken and Veggies

By: Robert Dessell

"I enjoy cooking, and this has become a signature entree. My wife asks me to make it once a week. It's a simple dish to prepare, and the colorful vegetables make it attractive. -Robert Dessell, Pensacola, Florida"

Rate/Review | Read Reviews (4)

Prep Time:
10 Min

Cook Time:
20 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 2 servings

Ingredients

1/2 cup chopped sweet yellow pepper
1/2 cup chopped sweet red pepper
1 small onion, cut into wedges
1 small zucchini, halved and sliced 1/2-inch thick
2 tablespoons olive or vegetable oil, divided
2 skinless, boneless chicken breast halves
2 cloves garlic, sliced
2 fresh rosemary sprigs

Directions

Place the peppers, onion and zucchini in a greased 1-qt. baking dish; drizzle with 1 tablespoon oil and toss to coat. in a skillet, brown chicken in remaining oil; place over vegetables. Top with garlic and rosemary. Bake, uncovered, at 400 degrees F for 20-25 minutes or until meat juices run clear.