Recipe: Chicken and Vegetable Casserole

Chicken & Vegetable Casserole

You will need:
3 cups sliced zucchini
2 onion, peeled and sliced
2 tomato, sliced
1/4 cup sliced black olives
1/4 cup chopped fresh parsley
2 teaspoons crushed dried basil
1/4 teaspoon garlic powder
4 (4-6 oz.) fresh boneless, skinless chicken breasts
1/2 teaspoon salt
1/4 teaspoon ground black pepper

1. Preheat oven to 350.
2. In a large bowl, stir together zucchini, onion, tomato, olives, parsley, basil and garlic powder.
3. Pour into an 8-inch square baking dish and top with chicken breasts. 
4. Sprinkle with salt and pepper. 
5. Bake, covered, for about 40 minutes or until chicken is done.

Serves 2

Each serving (half of the recipe) provides: Calories: 230; Calories from Fat: 30; Total Fat: 3 g (5%); Saturated Fat: 0.5 g (3%); Cholesterol: 80 mg (27%); Sodium: 470 mg (19%); Carbohydrates: 15 g (5%); Dietary Fiber: 4 g (16%); Sugars: 8 g; Protein: 36 g; Vitamin A: 25%; Vitamin C: 60%; Calcium: 10%; Iron: 15%

Source: www.Meals.com