Baked Chicken and Zucchini

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 pounds)
• 2 tablespoons olive oil (extra virgin)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 2 medium zucchinis, sliced into half-moons
• 1 red bell pepper, sliced
• 1 tablespoon olive oil
• 1 teaspoon Italian seasoning
• Fresh parsley, chopped (optional)
• Fresh lemon wedges (optional)

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, combine the olive oil, garlic powder, onion powder, dried oregano, smoked paprika, salt, and pepper. Add the chicken breasts and coat them evenly with the marinade. Marinate for at least 15 minutes.
3. In another bowl, toss the sliced zucchini and red bell pepper with olive oil, Italian seasoning, salt, and pepper until well coated.
4. On a large baking sheet, lay the marinated chicken breasts in the center. Surround them with the seasoned zucchini and bell pepper in a single layer.
5. Bake for 25-30 minutes, or until the chicken is cooked through (165°F or 75°C internal temperature) and the vegetables are tender.
6. Remove from the oven, let rest for 5 minutes, then garnish with fresh parsley and serve with lemon wedges.

Nutrition