Recipe by David Grenier
Photography by Edward Pond
Food Styling by David Grenier
Prop Styling by Jane Hardin
First published in Wish May 2007
- Feed a crowd. Use a second baking dish, double the recipe, and you have dinner for 12!
- Feel like fish tonight? This recipe would work wonderfully with snapper, striped bass or grouper filets. Cooking time will be shorter.
- Juice for later. When recipes call for zest only, zest and then juice citrus fruit to freeze in ice-cube trays to use later. Once frozen, transfer to a freezer bag and you’ll have individual portions at your convenience.
food
One-Dish Lemon Chicken Bake
Add this healthy and quick-to-assemble chicken bake to your list of one-dish wonders. Serve with a simple green salad or boiled new potatoes
Ingredients (Serves 6)
| 1 pint | grape tomatoes |
| 2 | small zucchinis, sliced on a bias, 1/4-inch thick |
| 1 cup | green and black olives, pitted |
| 1/3 cup | lemon zest |
| 3 tbsp | capers, rinsed |
| 8-10 | fresh thyme sprigs |
| 1/4 cup | olive oil |
| 6 | boneless, skinless chicken breasts, tenders removed |
Instructions
- Preheat oven to 450 F. Toss all ingredients except chicken with oil, and place in a 9- x 13-inch baking dish. Place chicken on top, spooning some vegetables onto chicken. Season with salt and pepper.
- Bake 15–18 minutes, tossing mixture and turning chicken once, until chicken is cooked through.
Nutritional information
Nutrients per serving: about 321 calories, 16 g fat, 39 g protein, 7 g carbs, 3 g fibre. Excellent source of vitamin C and iron.
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arlene writes:
I found the chicken a little bland, think I would either marinate it or put a spice on it and brown before putting it in with the rest of the ingredients.
—posted May 11, 2007 at 3:13 p.m.
Susan writes:
My husband loved this chicken. Every mothful bursting with flavour. -Tip : Season Chicken well. Would like to try with other meat.
—posted June 20, 2007 at 7:25 p.m.
Anna writes:
I found that 1/4 of a cup of oil was a bit much but otherwise a fantastic recipe!
—posted March 21, 2008 at 9:05 a.m.
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