ByTiffany McCauley
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This baked chicken marinara is quick, simple and super quick to put together. Perfect for a busy weeknight or last minute lunch!
Okay. Don’t shoot me. This is beyond simple and involves…. a jar. <GASP!!!>
Yes, I went the jarred sauce route on this one, but it was clean sauce, and I was short on time. That’s life as a clean eater sometimes. But it was totally worth it. I love Rao’s sauce. It’s a little pricey, but it’s fabulous stuff! (And no, I was not paid to say that. I really do love their sauce.)
So if you need convenience on a busy evening, this is definitely the way to go. You can even spiralize your zucchini ahead of time! It keeps for about 3 days in the fridge. I put a paper towel in a zipper top plastic bag and then add the zucchini noodles. It keeps really well this way!
MORE QUICK AND EASY RECIPES:
- Quinoa Salad
- Simple Sea Scallops
BAKED CHICKEN MARINARA RECIPE:
Baked Chicken Marinara
Baked in a cast iron skillet or casserole dish, this dish is simple, easy and quick to put together.
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Course: Main Course
Cuisine: American, Italian
Prep Time: 15 minutes minutes
Cook Time: 40 minutes minutes
Total Time: 55 minutes minutes
Servings: 4 servings
Calories: 210kcal
Equipment
Cast iron skillet OR baking pan with sides
Ingredients
- 28 oz. jar marinara (I used Rao's marinara)
- 1 lb. chicken breasts (2 breasts, boneless, skinless)
- 4 medium zucchini (raw and spiralized)
- grated parmesan to taste
US Customary – Metric
Instructions
Preheat oven to 350 F.
Simply empty the jar of sauce into a cast iron skillet or baking dish and set your chicken into the sauce. Use a spoon to spread some of it over the chicken.
Bake for about 40 minutes or until the chicken reaches at least 165 F. on a meat thermometer.
Pour this over some zucchini noodles and dinner is good to go!
Parmesan optional.
Notes
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.
Nutrition
Serving: 0.25the recipe | Calories: 210kcal | Carbohydrates: 17g | Protein: 29g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 1187mg | Potassium: 1588mg | Fiber: 5g | Sugar: 13g | Vitamin A: 1285IU | Vitamin C: 50mg | Calcium: 63mg | Iron: 3mg
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You’ve gotten my family in to the “zoodles”! Glad to know they keep a few days – I’ve always wondered if they’d brown up or get soupy. Thanks for the info!
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Leslie – My pleasure! They don’t get “soupy”, but they do get mushy after too long. Even when kept in the fridge. But I’ve never had a problem with eating them all here. We usually eat them all!
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I love Roa’s Marinara too! Can’t wait to try this recipe!
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Melanie – Aren’t they great? It’s one of my splurges at the grocery store. I hope you enjoy the chicken!
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Do you cook the zucchini at all or just put it on the plate as is?
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Michelle – i eat it raw. But you can blanch it if you like.
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How do you spiralize the noodles?
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Wait! Never mind! I saw the link that you posted. It would require me to actually read!
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Stephanie – Haha! No worries. 🙂
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I will say that I went ahead and bought a vegetable spiralizer after reading your post. It’s being delivered today! I’ve been salivating over the thought of this recipe all week. I’m excited! Thank you so much for keeping up this website. I’ve wanted to eat clean for a long time, but I’ve been so intimidated. Your recipes are giving me the push that I need. Thank you so much!
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Stephanie – Haha!! My pleasure! I hope you enjoy it. They are fun to use!! And frankly, I far prefer the flavor over regular pasta. It’s delicious!
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