YOUR SOLIN GENERATED RECIPE
Oven-Baked Herb Chicken with Roasted Zucchini
Oven-roasted chicken breast and sliced zucchini seasoned with garlic and oregano, finished with a bright and zesty squeeze of lemon.
INGREDIENTS
4 ounces Chicken Breast
1.5 cups Zucchini, chopped
2 teaspoons Extra Virgin Olive Oil
1 clove Garlic, minced
0.5 teaspoon Dried Oregano
PREPARATION
Preheat your oven to 400°F and line a rimmed baking sheet with parchment paper.
Pat the chicken breast completely dry with a paper towel and season both sides with salt, black pepper, and the dried oregano.
Slice the zucchini into half-moon shapes and toss them in a bowl with the olive oil and minced garlic until every piece is well-coated.
Place the chicken breast and the zucchini in a single layer on the prepared baking sheet, making sure they are not overlapping.
Roast in the oven for 18 to 22 minutes, ensuring the chicken is cooked through to an internal temperature of 165°F.
Let the chicken rest for 5 minutes before slicing to ensure it stays tender and juicy.
Serve the chicken and zucchini with a fresh squeeze of lemon juice over the top for a bright finish.