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Prep Time:15 minsAdditional Time:20 minsTotal Time:35 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:15 minsAdditional Time:20 minsTotal Time:35 minsServings:4Yield:4 servings
Prep Time:15 mins
Prep Time:
15 mins
Additional Time:20 mins
Additional Time:
20 mins
Total Time:35 mins
Total Time:
35 mins
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2(8 ounce)boneless, skinless chicken breasts, trimmed and halved1tablespoonbalsamic vinegar1teaspoonextra-virgin olive oil plus 1 tablespoon divided1teaspoondried thyme, divided½teaspoonsalt, divided½teaspoonground pepper, divided4slicesbacon1 ½poundszucchini and/or summer squash, cut into 1/2-inch slices1smallonion, halved and sliced
Cook Mode(Keep screen awake)
Ingredients
2(8 ounce)boneless, skinless chicken breasts, trimmed and halved
1tablespoonbalsamic vinegar
1teaspoonextra-virgin olive oil plus 1 tablespoon divided
1teaspoondried thyme, divided
½teaspoonsalt, divided
½teaspoonground pepper, divided
4slicesbacon
1 ½poundszucchini and/or summer squash, cut into 1/2-inch slices
1smallonion, halved and sliced
DirectionsPosition racks in upper and lower third of oven; preheat to 425 degrees F.Combine chicken, vinegar, 1 teaspoon oil, 1/2 teaspoon thyme and 1/4 teaspoon each salt and pepper in a medium bowl. Wrap 1 slice of bacon around each piece of chicken and place on a large rimmed baking sheet. Roast on the lower oven rack for 5 minutes.Meanwhile, combine squash, onion and the remaining 1 tablespoon oil, 1/2 teaspoon thyme and 1/4 teaspoon each salt and pepper in a large bowl.After the chicken has cooked for 5 minutes, add the squash mixture to the pan in a single layer. Continue roasting for 10 minutes more.Remove the pan from the oven. Turn the broiler on high. Stir the vegetables and transfer the pan to the upper rack. Broil until the squash is tender and the chicken is just cooked through, about 5 minutes more.Originally appeared: EatingWell.com, July 2017
Directions
Position racks in upper and lower third of oven; preheat to 425 degrees F.Combine chicken, vinegar, 1 teaspoon oil, 1/2 teaspoon thyme and 1/4 teaspoon each salt and pepper in a medium bowl. Wrap 1 slice of bacon around each piece of chicken and place on a large rimmed baking sheet. Roast on the lower oven rack for 5 minutes.Meanwhile, combine squash, onion and the remaining 1 tablespoon oil, 1/2 teaspoon thyme and 1/4 teaspoon each salt and pepper in a large bowl.After the chicken has cooked for 5 minutes, add the squash mixture to the pan in a single layer. Continue roasting for 10 minutes more.Remove the pan from the oven. Turn the broiler on high. Stir the vegetables and transfer the pan to the upper rack. Broil until the squash is tender and the chicken is just cooked through, about 5 minutes more.
Position racks in upper and lower third of oven; preheat to 425 degrees F.
Combine chicken, vinegar, 1 teaspoon oil, 1/2 teaspoon thyme and 1/4 teaspoon each salt and pepper in a medium bowl. Wrap 1 slice of bacon around each piece of chicken and place on a large rimmed baking sheet. Roast on the lower oven rack for 5 minutes.
Meanwhile, combine squash, onion and the remaining 1 tablespoon oil, 1/2 teaspoon thyme and 1/4 teaspoon each salt and pepper in a large bowl.
After the chicken has cooked for 5 minutes, add the squash mixture to the pan in a single layer. Continue roasting for 10 minutes more.
Remove the pan from the oven. Turn the broiler on high. Stir the vegetables and transfer the pan to the upper rack. Broil until the squash is tender and the chicken is just cooked through, about 5 minutes more.
Originally appeared: EatingWell.com, July 2017
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Nutrition Facts(per serving)334Calories19gFat9gCarbs31gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
