We eat a lot of chicken at our house. I’m always looking for ways to change it up a little that don’t take too much time on a busy weeknight. One of my favorite longtime recipes has been Roasted Chicken Parmesan with Tomatoes. Its quick, easy, and healthy.
The other night I had plans to make this again before discovering I had a few avocados that needed to be used. I love using avocado in my recipes as much as possible because of the many health benefits that can come from eating them regularly. I decided to spice up my regular old recipe a little by adding avocado and mozzarella. The result was a mouth-watering blend of all the perfect flavors. I don’t think I’ll ever go back to my old way of making this dish.
In this recipe, I baked the tomato, avocado, and mozzarella blend with the chicken. However, this combination chilled and served cold on the side would be a beautiful and delicious compliment to most any main dish.
Here is what you’ll need on your grocery list:
**This recipe makes enough to serve 4 people. As usual, I split the recipe in half and then just made a 3 oz tenderloin for T.J. so my pictures will not have as much in them, but the recipe is written to make enough for 4.**
4 (6 oz) Boneless, Skinless Chicken Breasts
2 tbsp plus 2 tsp Olive Oil
1/2 tsp Garlic Powder
1 tsp Italian Seasoning
3 cups Grape Tomatoes
2 Avocados, diced
1/2 cup Mozzarella Cheese, diced (I used The Laughing Cow Light Babybel Mozzarella which is lower in calories. If you use these, cut up four of them to put into the recipe)
1/3 cup Grated Parmesan Cheese
Preheat oven to 425 degrees. Spray a 9×13 baking dish with cooking spray.
In a medium mixing bowl, combine 2 tbsp olive oil, garlic powder, Italian Seasoning, and salt and pepper to taste.
Add tomatoes, avocado, and mozzarella cheese to mixture. If you use the Light Babybel like I did, cut up four of them into chunks. Here is a picture of what they look like.
Gently stir to coat with seasoned oil mixture. Isn’t it pretty??!! 🙂
Pour mixture into one side of the baking dish. Do not rinse the mixing bowl. You will use it again in the next step. The mixture does not have to be flat in the baking dish so just pile it on one side so you have room for your chicken breasts on the other side. You may have to split the mixture and the chicken breasts into two different baking dishes. This would also be a time that you could opt to serve this mixture chilled on the side. If this is what you’re doing, cover and refrigerate until time to serve.
Add 2 tsp olive oil to the mixing bowl. Stir to combine with the seasoning that remains. I used a rubber spatula and scraped down the edges of the bowl where I had poured out the tomato mixture to make sure I used all the seasoning.
Dip each chicken breast in the oil mixture, coating both sides of the breast. Place in baking dish to the side of the tomato mixture. You may have to move the mixture around a little to make room and it’s okay if it overlaps the chicken a little. As stated above, you may also choose to use two baking dishes.
Sprinkle Parmesan cheese over entire contents of baking dish, adding most of it to the chicken.
Bake for 30-35 minutes.
Remove and serve.
In the picture below I served the tomato, avocado, and mozzarella blend on the side, but it would also look and taste great served over the chicken breast.
Hope you enjoy this healthy and delicious meal as much as we did!