Dijon Chicken w/ Zucchini & Tomatoes

This chicken dish would go great served over quinoa. Quinoa is a gluten-free, whole-grain that is packed full of protein and cooks in about 15 minutes. You can now find it at most grocery stores.

Prep Time: 10 minutes

Nutrition Facts

Serving Size: 1 chicken breast plus 3/4 cup vegetables

  • Calories 205
  • Carbohydrate 8 g
  • Protein 27 g
  • Fat 7 g
  • Saturated Fat 1.6 g
  • Dietary Fiber 2 g
  • Cholesterol 65 mg
  • Sodium 265 mg

This Recipe Serves 4


Cooking spray
2 medium zucchini, cut into ¼-inch rounds
10 ounces grape tomatoes
1 tbsp olive oil
¼ tsp ground, black pepper (divided)
½ lemon, juiced
2 tbsp Dijon mustard
4 (4-ounce) boneless, skinless, chicken breasts
½ tsp salt (optional)
½ tsp garlic powder
1 tsp dried oregano
1 tbsp freshly grated Parmesan cheese


  1. Preheat oven to 350 degrees. Coat a large baking dish with cooking spray. In a small bowl combine zucchini, tomatoes, olive oil, 1/8 teaspoon black pepper and toss to coat. Set aside.
  2. In another small bowl mix together lemon juice and Dijon mustard. Set aside
    Season chicken breasts on both sides with 1/8 tsp pepper, garlic powder and oregano. Place chicken breasts in baking dish and brush top with mustard mixture. Sprinkle with Parmesan cheese.
  3. Pour zucchini and tomatoes around chicken in baking dish. Bake for 30 minutes or until done.

MAKE IT GLUTEN-FREE: Verify that the mustard and spices that you are using are gluten-free and this dish can be gluten-free.

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