Description
A simple and delicious sheet pan dinner featuring tender chicken breast coated in a crispy parmesan crust, baked alongside tender zucchini.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 medium zucchini, sliced
- 1/2 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Preheat oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
- In a shallow dish, combine Parmesan cheese, breadcrumbs, Italian seasoning, garlic powder, salt, and pepper.
- Cut chicken breasts into bite-sized pieces and toss with 1 tablespoon of olive oil.
- Dip each chicken piece into the Parmesan mixture, ensuring it’s well coated.
- Place coated chicken on one side of the prepared baking sheet.
- Toss sliced zucchini with the remaining 1 tablespoon of olive oil, salt, and pepper.
- Spread zucchini on the other side of the baking sheet.
- Bake for 20-25 minutes, or until chicken is cooked through and zucchini is tender and lightly browned.
Notes
- You can substitute other vegetables like broccoli or bell peppers.
- For extra crispiness, broil for the last 1-2 minutes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 100mg