Ingredients
- Chicken breasts, boneless, skinless: 2 (about 6 oz each)
- Zucchini: 2 medium, sliced
- Garlic: 4 cloves, minced
- Olive oil: 2 tablespoons
- Dried Italian herb blend: 2 teaspoons
- Salt: 1/2 teaspoon
- Black pepper: 1/4 teaspoon
- Chicken broth: 1/4 cup
Instructions
- Step 1: Preheat oven to 400°F (200°C). Lightly grease a baking dish.
- Step 2: In a bowl, toss the sliced zucchini with 1 tablespoon of olive oil, salt, pepper, and half of the minced garlic (2 cloves). Spread zucchini evenly in the prepared baking dish.
- Step 3: In the same bowl, toss the chicken breasts with the remaining olive oil, the remaining minced garlic (2 cloves), and the Italian herb blend. Ensure the chicken is evenly coated.
- Step 4: Place the seasoned chicken breasts on top of the zucchini in the baking dish.
- Step 5: Pour the chicken broth around the chicken and zucchini in the dish.
- Step 6: Bake for 25-30 minutes, or until the chicken is cooked through and the zucchini is 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.
- For best results, reheat the dish in the oven at 350°F (175°C) to prevent the chicken from drying out.
- Serve this dish alongside a simple quinoa or couscous to soak up the flavorful juices.
- To prevent soggy zucchini, don't overcrowd the baking dish and consider lightly salting the zucchini 15 minutes before tossing with oil to draw out excess moisture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American