Chicken Veggie Bake

A satisfying dish - full-flavor yet low-calorie. This is a frequent recipe I make when dieting, because it's low-cal, low-fat, high-protein, and higher-fiber. Plus when you split this recipe into two huge portions, each portion fills a bowl. I recommend serving in a pasta bowl. There's a delicious broth that is created during cooking. Each serving is 179 calories, 19g protein, 1.5g fat, and 3.5g fiber.

Ingredients:

• 1 (5 oz.) boneless/skinless chicken breast
• 1 medium (7 oz.) zucchini
• 2 Roma tomatoes
• 2 small onions
• 3 tsp. minced garlic (or 3 cloves, minced)
• 4 Tbsp. balsamic vinegar
• 2 Tbsp. chopped fresh rosemary (or 2 tsp. dried)
• salt and pepper to taste

Directions:

Pre-heat oven to 350 degrees F

Chop chicken and vegetables into bite-sized chunks.

In a large square baking dish with lid, place all ingredients and mix well.

Cover and bake for 45 minutes, stirring 2 or 3 times in between.

Note: If you feel that you MUST HAVE A STARCH with this giant portion, I suggest laddling your portion over a serving of brown rice. I buy Uncle Ben's Fast and Natural Whole Grain Brown Rice. One serving (1/4 cup dry makes about 1 cup cooked) contains: 170 calories, 4g protein, 1g fat, and 2g fiber.

By Beth from Dublin, OH