Skinny Chicken with Roasted Veggies

Dana Ramsey

By
@DRamsey

My hubby and I need to watch our fat and salt so I've been trying to create healthier dishes. I found this chicken in my local grocery store, it was 99% fat free! Took it home marinaded it over night and added roasted veggies and parmesan cheese to it. It was so good. Hubby loved it to and thanked me for a very healthy and great tasting meal!


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Comments:

Serves:

3 to 4

Prep:

25 Min

Cook:

45 Min

Method:

Bake

Ingredients

2 lb
skinny chicken (thin cut chicken breast)
1 small
zuchinni, sliced
1 medium
red pepper, sliced in strips
1/2 small
red onion sliced in half moon
olive oil, extra virgin
mrs. dash garlic seasoning blend
white wine
ground course pepper

Directions Step-By-Step

1
Take your skinny chicken and cut into bite size pieces, place in a ziplock bag, add about 1/2 cup of wine, add 2 cap fulls of Mrs. Dash seasoning. Close the ziplock back and squish the contents around. Place in frig for 24 hours.
2
Next day slice your veggies, place on a cookie sheet lined with foil, drizzle olive oil over veggies, sprinkle Mrs. Dash seasoning and black pepper. Stick in a 375° and bake until veggies are roasted about 25 minutes. Pull out cover with additional foil until the chicken is prepared.
3
Place the marinaded chicken in a baking dish sprayed with cooking spray and bake at 375° until chicken is done and juices are clear, about 25 to 30 minutes. Add the roasted veggies, top with parmesan cheese, turn over down to 350° and bake until cheese is melted, about 2 to 3 minutes tops. Serve over rice.
4
I used Uncle Ben's Rice, but I did not use the seasoning packet because it was loaded with salt. I just substituted Mrs. Dash Seasoning and it was great. Used olive oil in place of butter.

About this Recipe

Course/Dish: Chicken, Roasts
Main Ingredient: Chicken
Regional Style: American
Other Tag: Healthy