This recipe strikes a suprising balance between the traditional flavors of Provance – lemon, mustard, oregano, zucchini and chicken – with a Southwest kick. The result is delectable: the mustard seeps into the tomato, and together they glaze the chicken; the undertones of oregano add an almost smoky base to the pepper. The chicken is so good that my one-year-old daughter tried to swipe another piece off off the cutting board after devouring dinner and eating an entire fragrant peach for dessert.
How long the chicken will take to cook will greatly depend on the thickness of the chicken breasts and the strength of your oven’s “broil” setting. Your want the chicken just starting to brown, cooked fully, but still juicy and tender. Placing your chicken on the top rack will scorch the surface without cooking the meat thoroughly. Our oven always heats up more by the back, so it’s necessary to turn the oven rack around halfway through. Check your tray to make sure nothing is getting burned.
We used four large chicken breasts, which was enough for dinner for three (two adults + one child) plus leftovers for sandwiches or salads the next day.
4 Chicken breasts
1 cup tofu or tofu skin
1 sliced red bell pepper
3 halved sweet green peppers
3 small yellow onions, halved
1 zucchini, cut into thick medallions
3 small or 2 medium-sized heirloom tomatoes, cut horizontally
1 Tbs mustard
Juice from 1/2 a lemon
3 Tbs oil (olive oil or sunflower oil)
1 tsp oregano
1/2 tsp red pepper*
1/2 tsp garlic powder
Salt to taste
*Or paprika if someone doesn’t like spicy food.
- Lay aluminum foil over an oven rack and lightly coat or spray with oil
- Prepare (clean, cut) all of your vegetables
- Rinse and pat dry the chicken breasts.
- Sprinkle the chicken breasts with salt, oregano and pepper.
- Arrange the chicken, onions, zucchini and green pepper on the tray.
- Generously coat the chicken in lemon juice, reserving some for the zucchini.
- Place a dollop of mustard on each chicken breast. Cover this with a slice of tomato.
- Sprinkle the zucchini with garlic powder.
- Broil in the oven for ~10 minutes on the medium rack.
- Check your chicken. It should be white (no longer pink). Add the tofu and the rest of the vegetables.
- Using a kitchen brush, lightly coat everything in oil
- Return to the oven and broil until the top of the chicken is just starting to brown. Re-arrange the vegetables if any start to singe.
- Let sit on the rack to cool and absorb juices for several minutes before serving.
Enjoy with quinoa, suzme (strained yogurt) and a dark, leafy side salad.