Chicken, Zucchini, and Potato Bake

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I am so proud of this meal. First of all, it’s delicious, which is super important when creating a meal that the entire family (and super picky eaters) will eat. Second, it only requires a few simple ingredients. Nothing crazy that will require you searching the shelves of the grocery store for hours (who even has time for that??). And third, it all cooks in one pan in the oven. Which means you get to put it in the oven and forget about it for 45 minutes (aka more free time!). Basically, you should go make this chicken, zucchini, and potato bake right now!

Start out by preheating the oven to 375 degrees F. Grab a glass baking dish and spray it with nonstick cooking spray. Set aside for now.

Grab your cutting board and start by chopping the zucchini and potatoes into bite-sized pieces. It’s important that you chop the potatoes into evenly sized small pieces. If you don’t, then you’ll have raw potatoes but the chicken will be fully cooked. I made this mistake the first time I made this dish (oops!). Then peel and dice the onion into small pieces.

Next, trim and chop the chicken into evenly sized, bite-size pieces. Place the chicken in the baking dish in an even layer. Sprinkle with salt, pepper, and garlic powder. Then add the onion, zucchini, and potatoes and spread out into an even layer. Top with the pesto, and then sprinkle with the mozzarella cheese.

Cover the baking dish with tin foil, and bake for 35-45 minutes (until the chicken reaches 165 degrees and is no longer pink, and until a fork can easily pierce a potato). Serve immediately, or store in the fridge up to 5 days.

Yield: 4 servings

Chicken, Zucchini, and Potato Bake

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Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Ingredients

• 2 boneless, skinless chicken breasts
• 1/4 tsp salt
• 1/8 tsp pepper
• 1/4 tsp garlic powder
• 1/2 white onion, chopped
• 2 medium potatoes
• 1 medium zucchini
• 2oz pesto
• 3oz shredded Mozzarella cheese

Instructions

1. Preheat the oven to 375 degrees F. Grab a glass baking dish and spray it with nonstick cooking spray. Set aside for now.
2. Grab your cutting board and start by chopping the zucchini and potatoes into bite-sized pieces. Then peel and dice the onion into small pieces.
3. Next, trim and chop the chicken into evenly sized, bite-size pieces. Place the chicken in the baking dish in an even layer. Sprinkle with salt, pepper, and garlic powder.
4. In the same baking dish, add the onion, zucchini, and potatoes and spread out into an even layer. Top with the pesto, and then sprinkle with the mozzarella cheese.
5. Cover the baking dish with tin foil, and bake for 35-45 minutes (until the chicken reaches 165 degrees and is no longer pink, and until a fork can easily pierce a potato).
6. Serve immediately, or store in the fridge up to 5 days.

Nutrition Information

Yield

4

Serving Size

1 serving
Amount Per Serving Calories 336Total Fat 9gSaturated Fat 1.8gCholesterol 60mgSodium 494mgCarbohydrates 40gFiber 4gSugar 2.4gProtein 30.4g