Description
A quick and easy one-pan dinner featuring juicy chicken and tender roasted zucchini, perfect for weeknights or casual gatherings.
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
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper to taste
Instructions
- Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper or lightly oil it.
- Whisk together 2 tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon paprika, 1 teaspoon Italian seasoning, and salt and pepper in a large bowl.
- Add the chicken breasts to the bowl and toss to coat thoroughly.
- Add the zucchini slices to the same bowl and toss again until seasoned.
- Arrange the chicken on the prepared baking sheet in a single layer, with zucchini slices around it.
- Bake for 25–30 minutes, checking for doneness at 22 minutes.
- Remove from the oven and let the chicken rest for 5 minutes before slicing.
- Serve warm.
Notes
Olive oil can be substituted for avocado oil. For added heat, include crushed red pepper or cayenne. Ensure chicken breasts are of even thickness for uniform cooking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American