Ingredients
- Chicken breasts: 2 (6-8 oz each)
- Zucchini: 2 medium, sliced
- Garlic: 4 cloves, minced
- Olive oil: 2 tablespoons
- Dried Italian herbs: 1 tablespoon
- Lemon juice: 1 tablespoon
- Salt: 1 teaspoon
- Black pepper: 1/2 teaspoon
Instructions
- Step 1: Preheat oven to 400°F (200°C). Lightly grease a baking sheet.
- Step 2: In a small bowl, combine olive oil, minced garlic, Italian herbs, lemon juice, salt, and pepper.
- Step 3: Place chicken breasts on the prepared baking sheet. Brush the garlic herb mixture evenly over both sides of the chicken.
- Step 4: Arrange zucchini slices around the chicken breasts on the baking sheet. Drizzle any remaining garlic herb mixture over the zucchini.
- Step 5: Bake for 20-25 minutes, or until the chicken is cooked through and the zucchini is tender. Chicken internal temperature should reach 165°F (74°C).
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results when reheating, add a splash of chicken broth to prevent the chicken from drying out.
- Serve this dish with a side of couscous or quinoa for a complete and satisfying meal.
- Don't overcrowd the baking sheet; if needed, use two sheets to ensure even cooking and browning of the zucchini.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American