Description
A simple and healthy one-pan dinner featuring tender chicken breasts and roasted zucchini, perfect for weeknight meals and meal prep.
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5–2 pounds total)
- 2 medium zucchinis, sliced into 1/4-inch rounds
- 2 tablespoons olive oil (extra-virgin for flavor)
- 1 teaspoon garlic powder
- 1 teaspoon paprika (smoked paprika is a nice swap)
- 1 teaspoon Italian seasoning (or mix dried oregano + basil + thyme)
- Salt to taste (about 3/4–1 teaspoon)
- Freshly ground black pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment or lightly oil it.
- Whisk together olive oil, garlic powder, paprika, Italian seasoning, salt, and pepper in a large bowl.
- Add chicken breasts to the bowl and toss to coat thoroughly. Then, add zucchini slices and toss gently to season.
- Arrange chicken breasts in a single layer on the prepared baking sheet, nestling zucchini slices around them.
- Bake for 25–30 minutes, checking at 22 minutes, until chicken reaches 165°F (74°C) and zucchini is tender.
- Remove from oven and let chicken rest for 5 minutes before slicing. Serve warm.
Notes
For a richer flavor, use boneless thighs and bake a few minutes longer. Add a squeeze of lemon after baking for brightness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American