Description
A fuss-free weeknight dinner featuring tender chicken and caramelized zucchini, perfect for busy evenings.
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 (or a mix of basil, oregano, thyme)
- Salt and freshly ground pepper, to taste
- 1 cup shredded cheese (optional — mozzarella, cheddar, or a blend)
Instructions
- Preheat the oven to 400°F (200°C). Lightly grease a shallow baking dish or line it with parchment.
- Combine the diced chicken and sliced zucchini in a large bowl. Drizzle with the olive oil and toss so everything is evenly coated.
- Sprinkle garlic powder, onion powder, dried Italian herbs, salt, and pepper over the mixture. Toss again to distribute seasonings.
- Spread the chicken and zucchini into a single even layer in the prepared dish. If using cheese, sprinkle it evenly over the top.
- Bake, uncovered, for 25–30 minutes. Use an instant-read thermometer to check the chicken—pieces should register 165°F (74°C). The zucchini should be tender with lightly browned edges.
- Remove from the oven and let rest for 3–5 minutes so juices redistribute. Serve warm.
Notes
Pat chicken dry before dicing for better browning. If your zucchini is very watery, salt the slices lightly, let sit for 10 minutes, then pat dry and toss with oil.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American