Tuscan Chicken and Roasted Vegetables

My mom bought me Elie Krieger’s newest book, “The Food You Crave”, the day it came out. (Seriously people, is my mom the best or what?) So when my mom and sister came over for our weekly dinner together, I knew I had to try one of the recipes. I love watching Elie Krieger’s show and finding healthier ways to make great food. Still, I had my doubts as to how much flavor and goodness would remain in a dish with so little fat. I’m happy to report that Elie really did accomplish her mission with this recipe. Mom, sis, and I all loved our healthy and delicious meal. I just wish I’d remembered to take a picture before we ate! Oh well, the leftover picture didn’t come out too bad…

Tuscan Chicken and Roasted Vegetables

Elie Krieger

6 Roma tomatoes (about 1 lb.)
3 medium zucchini (about 1/2 lb. each)
1 bulb fennel
3 Tbsp oil, divided
3/4 tsp. salt, divided
4 cloves garlic, finely minced
1 tsp. lemon zest
1 Tbsp lemon juice
4 chicken breast halves skinless, bone-in (about 2 1/2 lbs)
Freshly ground black pepper
1 TBSP fresh chopped rosemary leaves or 1 tsp dried


1. Preheat the oven to 375 degrees F.

2. Cut the tomatoes lengthwise into quarters and remove the seeds. Trim the zucchini and cut it in half crosswise and then cut each piece in half lengthwise once if the piece is thin and twice if it is thicker, so that the pieces are relatively uniform.

3. Remove the outermost layer of the fennel bulb and discard. Cut the bulb in half so that each half retains part of the stem end. Cut each half into 8 thin wedges so each wedge is held together by a little piece of stem.

4. Put the vegetables into a large baking pan. Toss them with 2 tablespoons oil and 1/4 teaspoon of salt. Arrange the chicken pieces in the pan with the vegetables.

5. In a small bowl combine 1 tablespoon of oil, 1/2 teaspoon of salt, the garlic, lemon zest and lemon juice. Rub the mixture into the chicken in the pan. Season with a few turns of pepper.

6. Roast in the oven for 30 minutes, then give the vegetables a stir and add the rosemary. Cook for about 20 to 30 minutes more until the chicken is done and the vegetable are tender and beginning to brown.

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  1. remorji
    February 1, 2008 / 7:06 pm

    When I cook things like this my kids always, It comes out well but as far as taste is concerned it’s almost always bland. Do you have any suggestions on how to add more spice?

  2. Kelsey
    February 1, 2008 / 10:10 pm

    I usually tend to think dinners like this are bland, as well. I really liked this one, though. I used extra lemon juice and plenty of pepper on the chicken. You could also add red pepper flakes to the entire pan.

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