Baked Chicken With Zucchini

My dinner last night was super yummy, healthy and low calorie, does it get much better? I Baked a small potato, chicken breast and sauteed zucchini. I will tell you have I prepared each item, you can find all recipes through weight watcher .  

Baked Chicken 3 Points Plus Per Serving 
1 spray(s) cooking spray   
1 pound(s) uncooked boneless skinless chicken breast(s), four 4 oz halves   
1/2 tsp table salt   
1/4 tsp black pepper, freshly ground   
1 tsp olive oil   
2 tsp fresh lemon juice, or more to taste   
2 tsp rosemary, fresh, chopped   
2 tsp fresh parsley, chopped   
1/4 cup(s) canned chicken broth 

Preheat oven to 400ºF. Coat a small, shallow roasting pan with cooking spray.

Season both sides of chicken with salt and pepper. Transfer chicken to prepared pan and drizzle with oil; sprinkle with lemon juice, rosemary and parsley. Pour broth around chicken to coat bottom of pan. 


Bake until chicken is cooked through, about 30 to 35 minutes.

Sauteed Zucchini

2 zucchini, halved lengthwise and thinly sliced (I used yellow squash too)

2 shallots, minced

1/2 cup reduced-sodium chicken broth

1 tbsp Dijon mustard

This is same same recipe I posted here in my blog a while back. It is worth a re-post, and as you can see it goes with many different proteins 

Spray or drizzle a small amount of oil to the pan. Add zucchini and shallots to skillet. Cook, stirring often, until softened, about 3 minutes (I cook longer to get a nice color on the zucchini). Add broth and mustard and stir gently. Simmer until liquid thickens, about 3 minutes or longer. 

For the baked potato first I washed then I poked holes all around, rubbed a little olive oil on the skin and sprinkled with salt. Then  I baked it for 1.5 hours and when it came out I took a fork and poked holes down the center of the cooked potato. Then I pushed the sides and popped it open. I didn't need toppings because the left over juice from cooking the chicken gave plenty of flavor. You can also use a little spray "I Can't Believe It's Not Butter" if desired. 

And "Ta-da" dinner is done!

Roasted Broccoli and Cauliflower

This recipe is sort of adapted from The Amateur Gourmet food blog. He uses Parmesan cheese and lemon in his recipe and I have made that a handful of times and love it but my "go to" roasted broccoli and cauliflower recipe is a little different. 

Serves 4 

A bunch of Broccoli 

1/2 head of cauliflower 

Olive oil (eyeball it, couple tbsp) 

Garlic (couple cloves) 

Large pinch Salt 

Pinch Pepper 

Preheat the oven to 425. 

Cut up your broccoli and cauliflower into decent size florets. Line a baking sheet with foil. 

Mix olive oil, salt, pepper and pressed garlic in a separate bowl (I say press instead of chop because the chopped pieces can burn in the oven but I find the pressed garlic mixes well with olive oil and doesn't burn while cooking) . Toss the olive oil mixture with the vegetables, use hands and mix well. 

Put onto baking sheet (be sure not to have all the pressed garlic on the bottom of the pan, try to keep it on the vegetables) Roast 10 or 15m then turn (this step in important! You don't want the veggies to burn) Roast for another 10 or 15m then done! Enjoy! 

Weight Watchers Point Plus Value: Just count the olive oil used