Description
A light and comforting tray-bake of seasoned chicken and zucchini that’s quick to prepare and perfect for busy weeknights.
Ingredients
- 2 boneless, skinless chicken breasts, diced (about 1 to 1¼ pounds total)
- 2 medium zucchinis, sliced into 1/4–1/2-inch rounds
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried Italian herbs
- Salt to taste
- Black pepper to taste
- 1 cup shredded cheese, optional (mozzarella, cheddar, or a blend)
Instructions
- Preheat the oven to 400°F (200°C) and lightly grease a shallow baking dish or line it with parchment paper.
- Combine the diced chicken and zucchini slices in a large bowl and toss with olive oil.
- Sprinkle garlic powder, onion powder, dried Italian herbs, salt, and pepper over the mixture and toss again.
- Spread the chicken and zucchini into an even layer in the prepared baking dish and top with shredded cheese if using.
- Bake for 25–30 minutes, until the chicken reaches 165°F and the zucchini is tender.
- Remove from the oven and let rest for 3–5 minutes before serving.
Notes
For a dairy-free option, omit the cheese. This dish can be served with rice or a salad, and make sure to check all chicken pieces for doneness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American