Ingredients
- Chicken breasts: 2 large, boneless, skinless
- Zucchini: 2 medium, sliced into 1/4 inch rounds
- Garlic: 4 cloves, minced
- Olive oil: 3 tablespoons
- Dried Italian herbs: 2 teaspoons
- Lemon juice: 1 tablespoon
- Salt: 1/2 teaspoon
- Black pepper: 1/4 teaspoon
Instructions
- Step 1: Preheat oven to 400°F (200°C). Lightly grease a large baking sheet or platter.
- Step 2: In a bowl, whisk together olive oil, minced garlic, Italian herbs, lemon juice, salt, and pepper.
- Step 3: Place zucchini slices on the prepared baking sheet in a single layer. Drizzle half of the garlic herb mixture over the zucchini and toss to coat.
- Step 4: Place the chicken breasts on the baking sheet next to the zucchini. Drizzle the remaining garlic herb mixture over the chicken breasts.
- Step 5: Bake for 20-25 minutes, or until the chicken is cooked through and the zucchini is tender. 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 reheating, warm the chicken and zucchini separately in a skillet with a little olive oil 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 it to an even thickness before baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American