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Baked Marinara Chicken

Phase 4        Beginner

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Bariatric Kitchen

Baked Marinara Chicken


Check off ingredients as you shop!

  • Kirkland - Chicken Breast, 16 oz
  • Canned Tomato Paste, 6 oz

Nutritional Info

  • Serving Size: 4
  • Calories: 135
  • Carbs: 8 g
  • Fat: 2 g
  • Protein: 28 g
  • Sodium: 117 mg
  • Sugar: 5 g


Preheat oven to 350 degrees.

Skin chicken breasts, if desired. You can use boneless or bone-in chicken breasts. I used bone-in for extra flavor.

Spray a 9 x 13 baking dish with cooking spray or lightly oil and place chicken breasts in the pan.

In a small bowl, combine tomato paste and warm water (fill tomato paste can with water) and stir until smooth. Add a splash of apple cider vinegar and spices to taste.

Spoon equal amounts of the sauce (it will be thick) over the chicken breasts covering the entire tops of them.

Bake in the oven until the chicken reaches 165 degrees (about an hour or so depending on how large your breasts are and if they are bone-in or boneless).

Allow to rest before serving or cutting. I served these with broccoli and garlic-parmesan fiber-enriched rotini pasta.

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