Herb Baked Chicken & Vegetables

45 4 servings, 1/4 recipe (330 g) each
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4 servings, 1/4 recipe (330 g) each

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Make It

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  • Heat oven to 425ºF.
  • Spread zucchini and onions onto rimmed baking sheet; drizzle with oil. Bake 15 min.
  • Meanwhile, mix dressing and pesto in small bowl until blended. Add chicken, 1 breast at a time; turn to evenly coat both sides of breast.
  • Remove baking sheet from oven. Turn vegetables; add chicken to baking sheet.
  • Bake 20 min. or chicken is done (170ºF), adding tomatoes for the last 5 min.


Prepare using your favourite fresh vegetables, such as peppers, asparagus and/or mushrooms.


For easy cleanup, cover baking sheet with foil before using as directed.


  • 4 servings, 1/4 recipe (330 g) each

Healthy Living

  • Healthy Living

Diet Exchange

  • 3 Meat & Alternatives
  • 1 Fats

Nutrition Bonus

The zucchini and tomatoes in this delicious dish team up to provide a good source of vitamin C, per serving.

Nutritional Information

Serving Size 4 servings, 1/4 recipe (330 g) each
Calories 260
% Daily Value
Total fat 11g
Saturated fat 2g
Cholesterol 70mg
Sodium 310mg
Carbohydrate 12g
Dietary fibre 2g
Sugars 6g
Protein 28g
Vitamin A 8 %DV
Vitamin C 45 %DV
Calcium 6 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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