Description
A simple, forgiving weeknight meal combining juicy chicken breasts with tender zucchini for a low-fuss, healthy dinner.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 medium zucchinis, trimmed and sliced into 1/4-inch rounds
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and freshly ground black pepper, to taste
- Fresh herbs (thyme or parsley), chopped, for garnish
Instructions
- Preheat the oven to 400°F (200°C). Lightly oil a large baking dish or line it with foil for easier cleanup.
- Pat chicken breasts dry with paper towels so seasonings stick. Place them in the baking dish.
- Drizzle the chicken with olive oil and rub to coat. Sprinkle garlic powder, paprika, salt, and pepper evenly over each breast.
- Arrange the sliced zucchinis around and slightly under the chicken so they roast in the chicken juices. Don’t overcrowd—an even layer browns best.
- Bake uncovered for 25–30 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and zucchini is tender. If breasts are thick, tent with foil for the last 5–10 minutes to finish without overbrowning.
- Remove from oven, let rest 5 minutes, then garnish with fresh thyme or parsley before serving.
Notes
Swap olive oil for melted butter for a richer finish. Use chicken thighs but reduce baking time slightly. Add a squeeze of lemon before serving for brightness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American