Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 tablespoons fresh rosemary, chopped
- 1/4 cup Dijon mustard
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 cup cherry tomatoes, halved
- 1 cup zucchini slices
- 1 cup bell peppers, sliced
Instructions
- Preheat oven to 400°F (200°C).
- Rub chicken breasts with olive oil, salt, pepper, and chopped rosemary.
- Mix Dijon mustard with a tablespoon of olive oil; spread over chicken evenly.
- Place chicken and vegetables on a baking sheet lined with parchment paper.
- Bake for 25-30 minutes or until chicken reaches an internal temperature of 165°F.
Notes
- Use fresh rosemary for a stronger flavor.
- Feel free to add other seasonal vegetables.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Bake
- Cuisine: French-inspired
- Diet: Heart-healthy, Low-carb
Nutrition
- Serving Size: 1 chicken breast with vegetables
- Calories: 320 kcal Kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 85 mg