Description
Weeknight Zucchini Chicken brings together tender meat and garden-fresh vegetables in a simple, satisfying dinner that comes together faster than ordering takeout. Packed with protein and low-carb goodness, this meal delivers delicious comfort without complicated prep work.
Ingredients
Scale
Main Protein:
- 2 boneless, skinless chicken breasts
Vegetables:
- 2 medium zucchinis, sliced
- 1 cup cherry tomatoes, halved
- ½ red onion, thinly sliced
Seasonings and Liquids:
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon thyme
- Salt to taste
- Pepper to taste
- Juice of ½ lemon (optional)
Instructions
- Prep your oven to 375°F (190°C) and lightly coat a 9×13-inch baking dish with cooking spray.
- Thoroughly dry 2 boneless, skinless chicken breasts using paper towels. Season both sides with ¼ teaspoon salt, 1/8 teaspoon black pepper, ¼ teaspoon dried oregano, ¼ teaspoon dried basil, and ¼ teaspoon thyme.
- Slice 2 medium zucchinis and halve 1 cup cherry tomatoes. Thinly slice ½ red onion. Spread these vegetables across the prepared baking dish.
- Drizzle 2 tablespoons olive oil over the vegetables. Sprinkle 1 teaspoon garlic powder, remaining herbs, and a pinch of salt and pepper. Optional: Squeeze juice from ½ lemon over the mix.
- Gently place seasoned chicken breasts in the center of the vegetable mixture, ensuring they’re nestled but not completely covered.
- Transfer the baking dish to the preheated oven. Roast uncovered for 25-30 minutes until chicken internal temperature reaches 165°F and vegetables turn tender.
- Remove from oven and allow dish to rest for 5 minutes. This helps chicken retain its juices and ensures perfect moisture.
- Slice chicken and serve directly from the baking dish, allowing the aromatic vegetables to complement the protein.
Notes
- Chicken stays juicy when seasoned generously and placed directly on top of the vegetables, which create a natural steaming environment.
- Using fresh herbs boosts flavor significantly compared to dried versions, so grab some from your garden or produce section if possible.
- For a low-carb version, replace tomatoes with bell peppers or swap red onion for shallots to reduce sugar content.
- Check chicken temperature with a meat thermometer to ensure perfect doneness without overcooking, which can make the meat tough and dry.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Chicken
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2
- Calories: 310 kcal
- Sugar: 4 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 85 mg