Ingredients
- Chicken breast (skinless, boneless) – 2 (6-8 oz each)
- Zucchini – 1 medium, sliced
- Yellow squash – 1 medium, sliced
- Olive oil – 2 tablespoons
- Garlic – 2 cloves, minced
- Dried Italian herbs – 1 teaspoon
- Salt – 1/2 teaspoon
- Black pepper – 1/4 teaspoon
Instructions
- Step 1: Preheat oven to 400°F (200°C). Lightly grease a baking sheet.
- Step 2: In a bowl, toss the zucchini and yellow squash with 1 tablespoon of olive oil, minced garlic, Italian herbs, salt, and pepper.
- Step 3: Arrange the vegetables in a single layer on the prepared baking sheet.
- Step 4: Drizzle the remaining 1 tablespoon of olive oil over the chicken breasts and season with a pinch of salt and pepper. Place the chicken breasts on the baking sheet alongside the vegetables.
- Step 5: Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are 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.
- Reheat gently in the microwave or oven to avoid drying out the chicken.
- Serve this dish with a side of quinoa or brown rice for a complete and balanced meal.
- For extra flavor, marinate the chicken breasts in lemon juice and herbs for at least 30 minutes before baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American