Primavera Chicken

As much as I create some decadent recipes, sometimes you have to even it out and eat healthy. I know that’s hard so that’s why I love this Primavera Chicken for many reasons, the biggest being that it’s really easy to make. It’s also a great meal during the week since it’s healthy and helps you get your protein and veggie quotas without keeping you trapped in a kitchen. It’s also seasoned well and topped with cheese to give it even more flavor! I loved it as the mix of tomatoes, pepper and zucchini really helped the chicken taste great. 

Ingredients: 

4 boneless, skinless chicken breasts

2 tablespoons olive oil

Salt and pepper

1 tablespoon basil

1 tablespoon oregano

1/2 zucchini, cut into half moons

6 grape tomatoes, halved

1 green pepper, thinly sliced

1/2 cup shredded mozzarella

Instructions: 

1) Preheat oven to 400 degrees F. On a cutting board, make 5 slits into each chicken but not cutting through completely.

2) Place on baking sheet and drizzle with olive oil. Season each breast with salt, pepper, basil and oregano.

3) Stuff the chicken slits with the vegetables. Top with mozzarella and bake for 25 minutes until no longer pink and inside is 165 degrees. Serve.

Primavera Chicken

Ingredients

  • 4 boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • Salt and pepper
  • 1 tablespoon basil
  • 1 tablespoon oregano
  • 1/2 zucchini, cut into half moons
  • 6 grape tomatoes, halved
  • 1 green pepper, thinly sliced
  • 1/2 cup shredded mozzarella

Method

  1. Preheat oven to 400 degrees F. On a cutting board, make 5 slits into each chicken but not cutting through completely.
  2. Place on baking sheet and drizzle with olive oil. Season each breast with salt, pepper, basil and oregano. 
  3. Stuff the chicken slits with the vegetables. Top with mozzarella and bake for 25 minutes until no longer pink and inside is 165 degrees. Serve. 
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2 thoughts on “Primavera Chicken

  1. This is really good. We had this last night and everyone was raving about this primavera chicken. Thank you for sharing this recipe. Looking forward to more posts from you.

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