My husband and I have always loved Italian food restaurants. One in particular, Carabba’s, has been our go to since we were dating. It has consistently good food, great service, and all the bread and olive oil dip you can stand (yes, I’m that person that usually fills up on the bread and take my meal to go).
But the one thing I hate about Italian food is how fattening it is! Once I started tracking my calories, I soon realized that I was going to be hard pressed to find Italian food that I could eat and stay within my macros (so long, fettucine alfredo).
So I set out on a mission to get those same great flavors but with a low calorie, high protein twist. That’s how this easy chicken primavera recipe came to be.
It’s packed with flavor through the use of fresh ingredients and some Italian herbs. And when it only takes about 30 minutes to make it, it’s an easy weeknight dinner that the whole family will love and the chef of the house can appreciate the quickness of.
Healthy Baked Chicken Primavera
- 4 boneless (skinless chicken breasts (about 1 1/2 pounds))
- 1 zucchini (halved lengthwise and thinly sliced into half-moons)
- 3 medium tomatoes (halved and thinly sliced into half-moons)
- 2 yellow bell peppers (thinly sliced)
- 1/2 red onion (thinly sliced)
- 2 tbsp extra-virgin olive oil
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- Freshly ground black pepper
- 1 c. shredded mozzarella
- chopped parsley (for garnish)
- Preheat oven to 400°. Make slits in each chicken breast, being careful not to cut through completely, and stuff with zucchini, tomatoes, bell peppers, and red onion.
- Drizzle with oil and season with Italian seasoning, salt, and pepper. Sprinkle with mozzarella.
- Bake until chicken is cooked through and no longer pink inside, 25 minutes.
- Garnish with parsley before serving.
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