Ingredients
- Chicken breasts, boneless and skinless: 2 lbs
- Zucchini: 2 medium, sliced into 1/4 inch rounds
- Garlic: 4 cloves, minced
- Olive oil: 3 tablespoons
- Dried Italian herbs (oregano, basil, thyme): 2 teaspoons
- Lemon juice: 1 tablespoon
- Salt: 1 teaspoon
- Black pepper: 1/2 teaspoon
Instructions
- Step 1: Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Step 2: In a large bowl, toss the zucchini slices with 1 tablespoon of olive oil, salt, and pepper. Spread the zucchini in a single layer on half of the prepared baking sheet.
- Step 3: In the same bowl, add the chicken breasts, remaining 2 tablespoons of olive oil, minced garlic, Italian herbs, lemon juice, salt, and pepper. Toss to coat the chicken evenly.
- Step 4: Arrange the chicken breasts on the other half of the baking sheet, ensuring they are not overlapping.
- Step 5: Bake for 20-25 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
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat the chicken and zucchini in the oven at 350°F until warmed through to prevent drying.
- Serve this platter with a side of quinoa or couscous to soak up the delicious garlic herb sauce.
- To prevent the chicken from drying out, consider pounding the breasts to an even thickness before cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American