boneless skinless chicken breasts (1 - 1 1/2 pounds total)
cherry or grape tomatoes
sliced into coins
small or 1/2 large onion
finely chopped fresh parsley
fresh lemon juice
Use paper towels to pat the chicken breasts dry. In a bowl, add all marinade ingredients and stir until mixed.
In a resealable bag or shallow dish, add chicken and marinade. Arrange the chicken breasts so they're coated with the marinade on all sides.
Marinate in the refrigerator for at least 1 hour.
Preheat the oven to 400 F while you prep the remaining ingredients.
Add tomatoes, zucchini, and onions to an oven-safe pot, briefly stirring to mix the ingredients.
Add marinated chicken in a single layer on top of the vegetables. Pour remaining marinade over the chicken and vegetables.
Bake at 400 F until the chicken is cooked through, about 45 minutes, depending on how thick your chicken breasts are.
Use a slotted spoon to transfer the chicken and vegetables to serving plates, leaving as much of the liquid as possible in the pot. Let the chicken rest and don't slice.
Place the pot over medium heat. Simmer until the liquid reduces in volume by half, a few minutes, stirring frequently. It should have a sauce-like consistency. Turn off the heat.
Pour the reduced sauce over the chicken. Scatter chopped parsley on top, and serve while warm.
This recipe yields 9 g net carbs per serving (half of the recipe).
Nutrition Facts Per Serving
Saturated Fat 5g
Trans Fat 0g
Dietary Fiber 2.5g
Vitamin A 15% · Vitamin C 46% · Calcium 7% · Iron 13%
Recipe from Savory Tooth at