healthy eating recipe

Chicken and vegetables are healthy dishes often ruined by the addition of cream sauces and heavy butter. Ellie Krieger of the Food Network makeovers this favorite combination into a healthier and flavorful meal that is loaded with lean protein, vitamins, and minerals.

Tuscan Roasted Chicken and Vegetables

6 Roma tomatoes, quartered and seeded
3 medium zucchini, cubed
1 bulb fennel, prepped and wedged
3 tablespoons oil, divided
3/4 teaspoons salt, divided
4 cloves garlic, finely minced
1 teaspoon lemon zest
1 tablespoon lemon juice
4 bone-in, skinless chicken breast halves
Freshly ground black pepper
1 tablespoon fresh chopped rosemary leaves or 1 teaspoon dried

1. Preheat the oven to 375 degrees F.
2. 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.
3. Combine 1 tablespoon of oil, 1/2 teaspoon of salt, garlic, pepper, lemon zest, and lemon juice. Rub the mixture into the chicken in the pan.
4. Roast in the oven for 30 minutes, then give the vegetables a stir and add the rosemary. Cook until the chicken is done and vegetables are tender and golden.