Ingredients
- 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 oregano: 1/2 teaspoon
- Salt: 1/4 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 yellow squash with 1 tablespoon of olive oil, salt, pepper, garlic powder and oregano.
- Step 3: Place the vegetables in a single layer on the prepared baking sheet.
- Step 4: Drizzle the remaining 1 tablespoon of olive oil over the chicken breasts. Sprinkle with salt and pepper. Place the chicken breasts on the same baking sheet as the vegetables.
- Step 5: Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are 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 gently in a skillet or oven to prevent the chicken from drying out.
- Serve this dish over quinoa or brown rice for a complete and satisfying meal.
- To prevent soggy vegetables, ensure they are in a single layer on the baking sheet and not overcrowded.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American