My husband and I love to host family and friends over at our house for dinner. There is something about having people in our home, gathered around our dining room table that we cherish. One of my absolute favorite recipes to make, especially when we have guests over, is my recipe for baked rosemary chicken and vegetables. I originally received this recipe from a friend and have prepared it at least a dozen times since (with a few alterations). We never get tired of it! It is extremely easy to prepare, is very flavorful and has some wonderful health benefits from the variety of color in each bite!
One goal for fruit and vegetable consumption that I strive for is to to eat a ‘rainbow’ of color daily. And, as you can see from the pictures, this dish does not disappoint. In fact, red, white, purple, orange, and yellow colors are all represented. By consuming a colorful diet, you are receiving a wider range of nutrients.
- Red, purple and blue pigments are from compounds called anthocyanins which are known for their antioxidant properties. The tomatoes in this recipe are high in potassium.
- Orange and yellow pigments contain the antioxidant beta-carotene which in the body is converted to vitamin A and is crucial for eye health, decreasing cancer risk and healthy skin. Orange and yellow bell peppers are considered high in Vitamin C- in fact 1 cup chopped meets about 20% of your daily needs. They also provide varying amounts of B vitamins.
- Green pigments, especially in leafy green foods, are high in Vitamin A and Vitamin K.
- White pigmented foods can be just as important! For instance, mushrooms such as those in this recipe, are known to be high in riboflavin (vitamin B2) and niacin.
So because of these reasons and more, I make it a goal to add as much color to my meals as possible. We would love to hear in the comment section below as well as on Instagram or Facebook if you make this dish and what you think! Happy cooking HBH community!
Baked Rosemary Chicken and Vegetables
Ingredients:
Chicken (boneless, 1 breast for each person you will be serving)
1 can chopped tomatoes
1/2 lb cremini mushrooms, quartered
1 orange bell pepper, chopped
1 yellow bell pepper, chopped
1 red onion, chopped
2-3 Tbsp olive oil
2 Tbsp Balsamic vinegar
Cracked pepper
1 tsp kosher salt
Fresh rosemary, chopped
1 Tbsp Italian seasoning
Honey to drizzle
Preheat the oven to 425 degrees. In a large dish (I use a 9×13 pan), place the tomatoes, cremini mushrooms, bell peppers and red onion at the bottom.
Drizzle the olive oil, balsamic vinegar, cracked pepper, kosher salt, rosemary and Italian seasoning. Then toss all of the ingredients together.
Take the chicken pieces and rub them skin side down in the veggies, then turn them over and sprinkle more salt, pepper and seasoning on them. Then drizzle honey on each piece of chicken.
Bake for ~35 minutes or until internal temperature is 165 degrees. Enjoy!
- Chicken (boneless, 1 breast for each person you will be serving)
- 1 can chopped tomatoes
- ½ lb cremini mushrooms, quartered
- 1 orange bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 red onion, chopped
- 2-3 Tbsp olive oil
- 2 Tbsp Balsamic vinegar
- Cracked pepper
- 1 tsp kosher salt
- Fresh rosemary, chopped
- 1 Tbsp Italian Seasoning
- Honey to drizzle
- Preheat the oven to 425 degrees.
- In a large dish (I use a 9x13 pan), place the tomatoes, cremini mushrooms, bell peppers and red onion at the bottom.
- Drizzle the olive oil, balsamic vinegar, cracked pepper, kosher salt, rosemary and Italian seasoning.
- Then, toss all of the ingredients together.
- Take the chicken pieces and rub them, skin side own, in the veggies, then turn them over and sprinkle more salt, pepper and seasoning on them.
- Then drizzle honey on each piece of chicken.
- Bake for ~35 minutes or until internal temperature is 165 degrees.
[…] I’m really enjoying the flavor it adds. Whether it is mixing it into pasta, adding it to our Baked Rosemary Chicken dish or using it in soup, this low carbohydrate, low fat fruit (similar to a tomato) is extremely […]