Servings per Recipe
4
Nutrition Facts
Calories
: 310
Total Fat
: 10
g
Sodium
: 520
mg
Total Carbohydrate
: 15
g
Dietary Fiber
: 2
g
Protein
: 40
g
Ingredients
1/2 pound baby potatoes, quartered
4 chicken breasts (approx. 1 pound)
3 medium zucchini, sliced and quartered
1 tablespoon olive oil
1/2 teaspoon coarsely ground salt, divided
1/2 teaspoon black pepper, divided
1/2 tablespoon minced garlic, or 1 teaspoon garlic powder
1/3 cup Parmesan cheese
Preparation
Preheat oven to 400° F.
Wash hands with soap and water.
Gently rub produce under cool running water.
Spray jellyroll pan (baking sheet) with nonstick cooking spray.
Toss quartered potatoes with ½ Tbsp. olive oil, ¼ tsp. salt and ¼ tsp. pepper. Place on jellyroll pan.
Season chicken with ½ Tbsp. olive oil, garlic and a dash each of salt and pepper.
Bake potatoes and chicken at 400 degrees F for 30 minutes, leaving 1/3 of pan empty.
Remove pan from oven and add quartered zucchini to empty portion of pan. Season zucchini with remaining salt and pepper.
Top vegetables and chicken with sprinkle of Parmesan cheese.
Bake for an additional 10-15 minutes, until vegetables are tender and chicken reaches 165° F when checked with food thermometer.
Note
Recipe may take longer to cook for thicker pieces of chicken. Check temperature with a food thermometer in the thickest part of the chicken breast to make sure it reaches 165 degrees F.