Name: Grilled chicken and roasted zucchini
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, patted dry; 1 1/4 medium zucchinis, sliced into half-moons; 3/4 medium russet potato, scrubbed and pierced with a fork; 1 tsp extra virgin olive oil; 1 1/4 tsp dried basil; 1/4 tsp garlic powder; 3/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

389 calories

Protein: 44g; 45% of calories
Carbs: 35g; 35% of calories
Fat: 9g; 20% of calories

Ingredients

8 items

6 oz boneless skinless chicken breast, patted dry
1¼ medium zucchinis, sliced into half-moons
¾ medium russet potato, scrubbed and pierced with a fork
1 tsp extra virgin olive oil
1¼ tsp dried basil
¼ tsp garlic powder
¾ tsp salt
½ tsp black pepper

Instructions

Prep 15 min · Cook 45 min

Preheat the oven to 400°F. Place the potato directly on the oven rack and bake for 45 to 50 minutes until tender when pierced with a knife.
While the potato bakes, toss the zucchini with the olive oil and a pinch of the salt on a sheet pan. Roast for 15 to 20 minutes until tender and browned at the edges.
Mix the dried basil, garlic powder, black pepper, and the remaining salt in a small bowl. Rub the seasoning all over the chicken breast.
Heat a grill pan over medium high heat. Place the chicken on the grill and cook for 6 minutes, flip, and cook for 6 minutes more. Done when opaque in the center, 165°F.
Slice the chicken breast. Split the baked potato open and serve alongside the chicken and roasted zucchini.

Nutrition

Ingredients

Instructions

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