Rosemary Chicken And Vegetables(Low-Fat)

• 1 Tbsp. dried rosemary
• 2 garlic cloves, minced
• 4 zucchini
• 1 red bell pepper
• 4 banana peppers
• 1 medium onion
• 1 Tbsp. butter
• 1/2 c. chopped carrots
• 1/4 c. grated fresh Parmesan cheese
• 4 chicken breasts, boneless and skinless

1. Preheat oven to 375u0b0.
2. Chop the carrots and steam for 10 to 12 minutes.
3. Spray a 9 x 13-inch Pyrex baking dish twice or three times with vegetable spray.
4. Cut the butter into small chunks and distribute evenly over dish.
5. Spread the minced garlic evenly around bottom of dish and place in oven for 3 to 5 minutes (until the smell of the cooking garlic is strong).
6. Remove dish and put the chicken breasts on bottom.
7. Add the sliced zucchini, red bell pepper and banana peppers (cut into strips), steamed carrots and onion (cut in half circle shapes).
8. Sprinkle the rosemary over entire dish, making sure some comes in contact with the chicken breasts (use more rosemary if necessary).
9. Salt and pepper to taste.
10. Cover dish with tinfoil and return to oven for 40 minutes.

rosemary, garlic, zucchini, red bell pepper, banana peppers, onion, butter, carrots, parmesan cheese, chicken breasts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1033855 (may not work)