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


3. In a large bowl transfer tomato mixture.


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


5. Preheat oven to 375 degrees.


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


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


8. Add corn to gazpacho in pan.


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


10. Bake for 35 minutes.


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

Nutrition Facts

Serving Size Serves 4