Description
A wholesome, fast, and low-fuss one-pan recipe featuring boneless chicken breasts roasted alongside zucchini slices in a lightly spiced olive oil mixture.
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 to taste
- Freshly ground black pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly oil it.
- Whisk together olive oil, garlic powder, paprika, Italian seasoning, salt, and pepper in a large bowl.
- Add the chicken breasts to the bowl and toss to coat thoroughly. Add the zucchini slices and toss again.
- Arrange the chicken on the prepared baking sheet in a single layer. Nestle the zucchini slices around the chicken.
- Bake for 25–30 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the zucchini is tender and lightly browned.
- Remove from oven and let the chicken rest for 5 minutes before slicing. Serve warm.
Notes
Olive oil can be substituted with avocado oil or melted butter. For a crispier chicken exterior, pat the breasts dry before tossing in oil.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American