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Gazpacho Baked Chicken Breasts

Yields1 ServingPrep Time30 minsCook Time40 minsTotal Time1 hr 10 mins

Makes a delicious healthy main dish!

 4 chicken skinless breasts
 2 ears of corn on cobb
 ½ cup asiago cheese
 ½ cup chopped red pepper
 ½ cup chopped yellow pepper
 ½ cup chopped onion
 ½ cup chopped cucumber
 ¼ cup of chopped peeled carrots
 1 cup of canned whole plum tomatoes
 2 tsp. minced Jalapeno pepper
 1 tbsp. olive oil
 2 tsp. of minced garlic
 2 cups of vegetable broth
 2 ½ cups of tomato sauce
 ½ cup of red wine vinegar
 ¼ cup of chopped cilantro
 ¼ tsp. salt
 ¼ tsp. pepper
1

1. In a food processor: pulse together, red and yellow peppers, cucumber, carrot, onion, jalapeno pepper, olive oil, garlic, salt, and pepper until finely chopped.

2

2. Add to mixture, 1 cup chopped drained whole plum tomatoes and cilantro. Pulse for two minutes on medium.

3

3. In a large bowl transfer tomato mixture.

4

4. Stir into bowl vegetable broth, red wine vinegar and tomato sauce. Set aside, you will have extra soup.

5

5. Preheat oven to 375 degrees.

6

6. In an 8x8 baking pan add 1 cup of gazpacho soup, refrigerate the remaining.

7

7. Remove husk on corn on cob and cut corn off of cob.

8

8. Add corn to gazpacho in pan.

9

9. Arrange chicken breasts on top of corn and gazpacho mixture.

10

10. Bake for 35 minutes.

11

11. Top with cheese, and bake another 5 minutes.

Nutrition Facts

Serving Size Serves 4