One-Dish Chicken and Zucchini Bake
A warm, no-fuss one-dish dinner featuring juicy chicken breasts roasted alongside tender zucchini, perfect for busy evenings.
Ingredients
Main ingredients
- 2 pieces boneless, skinless chicken breasts (about 1 to 1 1/4 lb total)
- 2 medium zucchinis, washed and sliced into 1/4-inch rounds
- 1 tablespoon olive oil Can substitute with a neutral oil.
- 1 teaspoon garlic powder Substitute with chives for low-FODMAP.
- 1 teaspoon onion powder Substitute with a pinch of asafoetida for low-FODMAP.
- 1 teaspoon Italian seasoning Can swap for herbes de Provence or a mix of dried oregano and basil.
- Salt and freshly ground black pepper, to taste
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch or similar baking dish.
- Pat the chicken breasts dry with paper towels. Place them in the baking dish and drizzle the tablespoon of olive oil over the chicken, rubbing it to coat evenly.
- Arrange the sliced zucchini around the chicken in a single layer so they roast rather than steam.
- Evenly sprinkle the garlic powder, onion powder, Italian seasoning, salt, and pepper over both the chicken and the zucchini.
Cooking
- Bake in the preheated oven for 25–30 minutes. Check the chicken with an instant-read thermometer — it should read 165°F (74°C) in the thickest part.
- If the zucchini needs a touch more color, broil on high for 1–2 minutes at the end — watch closely to prevent burning.
- Let the dish rest for 5 minutes before slicing the chicken and serving warm.
Notes
Cool leftovers within two hours and refrigerate in an airtight container for 3–4 days. To freeze: place cooled portions in freezer-safe containers for up to 3 months. Reheat gently in a 325°F (165°C) oven for 10–15 minutes.