Ingredients
- Boneless, skinless chicken breasts: 2 (6-8 ounces each)
- Zucchini: 1 medium, sliced
- Yellow Squash: 1 medium, sliced
- Olive Oil: 2 tablespoons
- Garlic powder: 1 teaspoon
- 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 sliced zucchini and squash with 1 tablespoon of olive oil, salt, pepper, garlic powder and Italian herbs.
- Step 3: Place the vegetables on the prepared baking sheet in a single layer.
- Step 4: Drizzle the remaining 1 tablespoon of olive oil over the chicken breasts and season with 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 is done when internal temperature reaches 165°F (74°C).
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat in the oven at 350°F (175°C) to prevent the chicken from drying out.
- Serve this dish with a side of quinoa or brown rice for a complete and balanced meal.
- To prevent sticking and ensure even cooking, consider lining the baking sheet with parchment paper.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American