Dijon Chicken w/ Zucchini & Tomatoes

Dijon Chicken w/ Zucchini & Tomatoes
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.

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 min
  • Servings
    4 Servings
  • Serving size
    1 chicken breast plus 3/4 cup vegetables
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    1 chicken breast plus 3/4 cup vegetables
  • Amount per serving Calories 205

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


  • nonstick cooking spray
  • medium zucchini (cut into 1/4-inch rounds)
  • grape tomatoes
    10 oz
  • olive oil
    1 tbsp
  • black pepper (ground, divided)
    1/4 tsp
  • lemon (juiced)
  • Dijon Mustard
    2 tbsp
  • chicken breasts (4-ounce each, boneless, skinless)
  • salt (optional)
    1/2 tsp
  • garlic powder
    1/2 tsp
  • dried oregano (dried)
    1 tsp
  • Parmesan cheese (freshly grated )
    1 tbsp


  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 Tsp. black pepper and toss to coat. Set aside.

  2. In another small bowl mix together lemon juice and Dijon mustard. Set aside

  3. 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.

  4. Pour zucchini and tomatoes around chicken in baking dish. Bake for 30 minutes or until done.

  • Recommended

    I used thighs instead of breasts, and baked it at 425 rather than 350. That solves pretty much all of the problems people are having with the dish. The chicken will be more flavorful and jucier, and the veg will be properly baked and crisp. Next time, I might season the zucchini with the same mix used on the chicken. Either way, I'll definitely be making this again.

  • Recommended

    The only change to this recipe I made was using chicken tenders and it needed to be baked for an additional 20 minutes. It was delicious, easy and will be favorite at my dinner table

  • Not recommended

    The recipe definitely leaves something to be desired.. it’s not terrible, however it needs a few modifications to actually be worthwhile. The veggies need extra seasoning to actually retain some type of flavor. I think next time I’ll toss them in the Dijon sauce before baking. The chicken was flavorful(I added extra seasoning) however I’d definitely suggest broiling the dish after it’s baked fully to add a crisp to the chicken. Also, 30 minutes wasn’t long enough to fully cook the chicken. I did 45 min and it was perfect. Also, the oil and cooked down chicken leave a broth in the pan so it definitely won’t get crisp on the bottom. The broiling helped reduce some of the liquid though. All in all it’s not a terrible dish, however it’s definitely underwhelming if the recipe isn’t slightly tweaked.

  • Recommended

    Bear in mind I am a rookie when it comes to cooking. Except for using Kraft grated Parmesan cheese - NOT freshly grated cheese -- I followed the directions as stated, but the result was somewhat disappointing. The first thing I noticed was the chicken didn’t look as crispy as the picture, the second was that the chicken was hard and dry (I used Purdue skinless, boneless breast). The taste was good and the vegetables were perfect. For the people that have tried and were successful, please give me some ideas where I might have gone wrong.

  • Recommended

    This recipe is simple and delicious! Only takes a few ingredients that you likely already have. Just make sure to use a small lemon half or it could get too lemony.