4 medium chicken-breast halves, skin & bone on (about 2 1/2 lb.)
4 ears corn
2 medium zucchini
4 large plum tomatoes
½ tsp. oregano leaves, dried
3 tbsp. lemon juice
1 tbsp. olive , or salad oil
1 tsp. basil, or 2 tbsp. chopped fresh basil, dried
½ tsp. sugar
¼ tsp. red pepper, crushed
Preheat oven to 400 degrees.
Prepare the vegetables
Remove husks and silk from corn. With a serrated knife, cut each ear of corn crosswise into 3 pieces.
Cut zucchini into 3-inch chunks. Cut each tomato lengthwise in half.
Cook the chicken
Place chicken breasts in a large roasting pan measuring about 17 x 11 x ½-inch.
Sprinkle with oregano and ½ tsp salt.
Arrange corn and zucchini around the chicken. Bake for 30 minutes.
Add the tomatoes. Bake for another 15 minutes or until juices run clear when chicken is pierced with a knife and vegetables are tender.
Serve
Mix lemon juice, olive or salad oil, basil, sugar, crushed red pepper, and ½ tsp salt.
Arrange chicken and vegetables on a large platter.
Brush chicken and vegetables with the lemon mixture.
Sugar: 5g
:
Calcium: 37mg
Calories: 170kcal
Carbohydrates: 8g
Cholesterol: 72mg
Fat: 4g
Fiber: 2g
Iron: 1mg
Potassium: 832mg
Protein: 26g
Saturated Fat: 1g
Sodium: 201mg
Vitamin A: 826IU
Vitamin C: 32mg
