Ingredients
- Chicken breasts: 2, boneless and skinless
- 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 dish.
- Step 2: In a bowl, combine olive oil, minced garlic, Italian herbs, lemon juice, salt, and pepper.
- Step 3: Place the sliced zucchini and chicken breasts in the baking dish.
- Step 4: Pour the garlic herb mixture over the chicken and zucchini, ensuring everything is evenly coated.
- Step 5: Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the zucchini is tender. The internal temperature of the chicken should reach 165°F (74°C).
Notes
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Reheat in the microwave or oven until warmed through, adding a splash of chicken broth if needed to prevent drying.
- Serve this dish over rice or quinoa to soak up all the delicious garlic herb sauce.
- For extra flavor, marinate the chicken in the garlic herb mixture for at least 30 minutes before baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American