You don’t have to be a pro in the kitchen to squeeze this tasty chicken recipe into a busy schedule.
You don’t have to be a pro in the kitchen to squeeze this tasty chicken recipe into a busy schedule. This easy, reliable recipe yields gloriously tender baked chicken accompanied by a host of colorful veggies. Warm, chewy chicken nests on a bed of juicy tomatoes, rich squash, and bold zucchini slices. The veggie-meat creation is then dressed up with a few savory spices and garnishes and baked to mouthwatering perfection.
As a plus, the recipe delivers a great source of fiber and protein, which will keep you satisfied without overeating. You can whip up this entire chicken and veggies recipe with just one dish – and one dish means minimal cleanup and a stress-free dinner!
One-Dish Baked Chicken and Veggies
Ingredients
- 4 boneless and skinless chicken breasts
- 1/2 teaspoon kosher or sea salt divided
- 1/2 teaspoon black pepper divided
- 2 eggs beaten
- 1/2 cup parmesan cheese freshly grated
- 1 zucchini medium, sliced into quarters
- 1 yellow squash sliced into quarters
- 2 garlic cloves sliced
- 1 cup cherry tomatoes halved
- 1 tablespoon thyme leaves fresh, optional 1 teaspoon dried thyme
- 2 tablespoons extra virgin olive oil
Instructions
- Preheat oven to 350 degrees.
- Rinse chicken breasts and pat dry. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Dip chicken breasts in eggs. Allow excess egg to drip off. Place an even layer of parmesan on a plate.
- Press breasts into parmesan on each side, until coated.
- Toss zucchini, squash, garlic, and cherry tomatoes, and thyme in olive oil and spread on the bottom of a 13 x 9-inch baking dish. Top with chicken breasts.
- Bake for 35 to 40 minutes or until chicken is done and reaches 165 degrees. Serve chicken on the side or over the top of vegetables.
- Enjoy!
Nutrition Information
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