Sunny and vibrant, Provencal chicken is a Mediterranean classic perfect for ushering in the start of summer. Juicy herbed chicken is served with grilled zucchini, peppers, and eggplant studded with briny Kalamata olives in a tangy marinara. A side of toasty bread is the perfect accompaniment for soaking up all that delicious sauce.
Meal Card: Provencal Chicken
Ingredients
- 2-4 chicken breasts
- 1-2 cups marinara sauce
- 1-2 packages mixed grilled vegetables
- 1-2 packages kalamata olives
- 1-2 hoagie rolls
- 1-2 packets Greek seasoning
Directions
1) Place marinara sauce cups in a bowl of hot water to thaw. Place hoagie rolls on the counter to thaw or on top of Suvie to warm.
2) Place chicken breasts on a Suvie roasting rack set within a Suvie pan. Season chicken with olive oil and Greek seasoning. Place pan in the top zone of Suvie.
3) Open mixed grilled vegetables and kalamata olives into a Suvie pan. Pour thawed marinara sauce over the vegetables. Season generously with olive oil, salt, and pepper. Place pan in the bottom zone of Suvie.
4) Input settings and cook now or schedule. Be sure to select “Yes” when asked if cooking from frozen.
Suvie Cook Settings
Bottom Zone: Roast at 325°F for 15 mins ( for 4 servings, Roast for 20 minutes)
Top Zone: Roast at 350°F for 27 minutes (for 4 servings, Roast for 37 minutes)
5) Remove chicken from Suvie, leaving vegetables to keep warm. Cut hoagie roll in half. Drizzle each half with olive oil and season with salt and pepper to taste. Transfer chicken to a cutting board and place hoagie halves on the roasting rack. Return pan to the top zone of Suvie and confirm 3 minute broil time.
6) Remove pans from Suvie. Stir vegetables together and season to taste with salt and pepper. Cut chicken into slices. Divide vegetables, chicken, and bread between plates.
Nutrition
Nutritional Information per serving (2-4 servings per recipe): Calories 360, Total Fat 3g, Total Carbohydrates 42g, Total Sodium 1320mg, Total Protein 44g.
