Some of the links in this post are affiliate links. This means if you click on the link and purchase the item, I will receive an affiliate commission at no extra cost to you. All thoughts & opinions remain my own.
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.
Serving Size 1 serving
Amount Per Serving Calories 336 Total Fat 9g Saturated Fat 1.8g Cholesterol 60mg Sodium 494mg Carbohydrates 40g Fiber 4g Sugar 2.4g Protein 30.4g