Description
Tender chicken breasts and fresh zucchini bake with garlic, Italian seasoning, and melted cheddar for an easy American comfort-food dinner.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 2 medium zucchini, sliced into 1/4-inch rounds
- 1 cup shredded cheddar cheese
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat the oven to 375°F and lightly grease a medium baking dish.
- Slice the zucchini into even rounds about 1/4 inch thick.
- Place the zucchini in a mixing bowl and add the olive oil, garlic powder, Italian seasoning, salt, and black pepper.
- Toss the zucchini until every slice carries an even coating.
- Pat the chicken breasts dry and season both sides lightly with salt and black pepper.
- Spread the seasoned zucchini evenly across the bottom of the baking dish.
- Arrange the chicken breasts over the zucchini in a single layer.
- Scatter the shredded cheddar evenly over the chicken and zucchini.
- Bake for 30 to 35 minutes, checking that the thickest part of the chicken reaches 165°F.
- Remove the baking dish from the oven and let the meal rest for 5 minutes before serving.
Notes
- Slice the zucchini evenly so every piece cooks at a similar pace.
- Use an instant-read thermometer to check the thickest part of each chicken breast.
- Let the finished bake rest for 5 minutes before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat covered at 325°F or microwave in short intervals until hot throughout.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4
- Sodium: 600
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 10.5
- Trans Fat: 0.5
- Carbohydrates: 15
- Fiber: 3
- Protein: 40
- Cholesterol: 110