Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Fennel | 1/2 bulb (87g) | 27 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- -judi m. phelps
- 4 chicken breast halves
- -skinned (about 1 lb total)
- 8 oz mushrooms, sliced
- 1 lbs zucchini, cut into ¼-inch
- -thick slices
- 1 tbsp olive oil
- 1 tsp freshly ground pepper
- 1 tsp dry oregano
- 1 tsp fennel seeds, crushed
- 1 tbsp dry basil
- 14 1/2 oz can pear-shaped tomatoes
- parsley sprigs
- parmesan cheese, grated
- =
Directions
Rinse chicken, pat dry, and place in a 12 x 15-inch broiler pan. Arrange mushrooms and zucchini around chicken. Drizzle with oil. Sprinkle with pepper, oregano, fennel seeds, and basil; mix to coat chicken and vegetables with seasonings. Cover pan tightly with foil and bake in a 425 degree oven for 15 minutes. Cut up tomatoes, then stir tomatoes and their liquid into pan. Cover and continue to bake until meat near bone is no longer pink; cut to test (about 5 more minutes). Garnish with parsley sprigs; offer cheese to sprinkle over individual servings. Makes 4 servings. Per serving: 250 calories, 6 g fat, 12 g carbohydrates, 38 g protein, 86 mg cholesterol, 270 mg sodium.