This delicious one-dish meal is perfect for an easy weeknight dinner. We love the sauce so much that you might want to add instant rice on the side to catch any extra juices.Instead of frying the chicken, baking will keep it moist and tender without the added fat. Mixtures and sauces like this one are filled with vegetables, so you get your veggie intake without even realizing it.


Credit: Leigh Beisch; Styling: Sara Slavin

Recipe Summary test

15 mins
25 mins
40 mins
4 servings (serving size: 1 chicken breast and about 3/4 cup vegetable mixture)


Ingredient Checklist


Instructions Checklist
  • Combine first 5 ingredients (through black pepper) in a large bowl and set aside. Coat chicken with breadcrumbs.

  • Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook 2 minutes per side or until golden brown. Remove to a plate. Add squash, onion, and bell pepper to pan; reduce to medium heat and cook 6 minutes (until squash is lightly browned). Stir occasionally. Return chicken to pan.

  • Spoon tomato mixture over chicken. Reduce heat, cover, and simmer 15 minutes. Sprinkle with parsley.

Nutrition Facts

258 calories; fat 7g; saturated fat 2g; mono fat 4g; poly fat 1g; protein 32g; carbohydrates 14g; fiber 3g; cholesterol 78mg; iron 2mg; sodium 530mg; calcium 72mg.