| Oven Roasted Italian Chicken Breasts and Peppers Gluten-Free Recipe |
Author: Deena Segal
Prep time: 10 mins
Cook time: 50 mins
Total time: 1 hour
This one-dish meal is very colorful. Not only is my Oven Roasted Italian Chicken Breasts and Peppers pleasing to the eye, it's Gluten-Free, No Sugar Added and bursting with flavor, texture, and nutrients. You can prepare all the components the night before so cooking is a snap.
- 6 tablespoons zesty Italian salad dressing
- 1 teaspoon minced garlic
- ¼ teaspoon salt
- ½ teaspoon black pepper
- 6 boneless, skinless chicken breasts (about 1½ pounds)
- 1 medium red bell pepper, cut into 2-inch pieces
- 1 medium green bell pepper, cut into 2-inch pieces
- 1 medium yellow bell pepper, cut into 2-inch pieces
- 2 small onions, cut into 8 wedges
- 2 medium zucchini squash, cut into 1-inch chunks
- Preheat the oven to 425° F.
- In a 9″ x 13″ baking dish, combine the Italian salad dressing, minced garlic, salt, and pepper.
- Add the chicken breasts, bell peppers, onion wedges, and zucchini chunks and toss to coat thoroughly.
- Bake at 425° F for 30 minutes. Take the baking dish out of the oven and toss the meat and vegetables again to recoat them with the seasonings and pan juices.
- Reduce the oven temperature to 350° F.
- Return the baking dish to the oven and bake for 15-20 more minutes, or until the chicken breasts are completely cook through.
- Serve immediately.
Calories: 305 Fat: 6g (58 Calories from Fat) Sugar: 0g Fiber: 2g Protein: 54g
To make this dish Paleo or Primal compliant, simply replace bottled dressing with your own homemade version.
If yellow and red bell peppers are too expensive, you may use all green bell peppers, but if you do this, then substitute yellow crookneck squash for the zucchini squash to add more color to the finished dish.
Leftovers reheat well in either the oven or the microwave.
Recipe by GlutenSmart.com at https://www.glutensmart.com/oven-roasted-italian-chicken-breasts-peppers-recipe.html
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