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Garlic Chicken, Potato, and Zucchini Sheet Pan Dinner

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 

  1. Preheat oven to 400 degrees F.

  2. Wash hands with soap and water.

  3. Gently rub produce under cool running water.

  4. Spray jellyroll pan (baking sheet) with nonstick cooking spray.

  5. Toss quartered potatoes with ½ Tbsp. olive oil, ¼ tsp. salt and ¼ tsp. pepper. Place on jellyroll pan.

  6. Season chicken with ½ Tbsp. olive oil, garlic and a dash each of salt and pepper.

  7. Bake potatoes and chicken at 400 degrees F for 30 minutes, leaving 1/3 of pan empty.

  8. Remove pan from oven and add quartered zucchini to empty portion of pan. Season zucchini with remaining salt and pepper.

  9. Top vegetables and chicken with sprinkle of Parmesan cheese.

  10. Bake for an additional 10-15 minutes, until vegetables are tender and chicken reaches 165 degrees 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.

Nutrition Facts

Servings per Recipe:
4.00
Calories
310.00
Fat
10.00
g
Sodium
520.00
mg
Total Carbohydrates
15.00
g
Fiber
2.00
g
Protein
40.00
g
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