Prep time: 10 minutes
Cook Time: 30 - 40 minutes
4 boneless skinless chicken breasts
Salt & pepper
4 tablespoons butter
½ cup Italian bread crumbs
⅓ cup grated Parmesan cheese
½ teaspoon garlic powder
2 tablespoons olive oil
2 medium zucchini, sliced
½ pound red potatoes, cut into quarters
- Preheat oven to 350 F. Lightly coat a 9 X 13 inch pan with oil or baking spray.
- In a shallow dish, melt butter. In another shallow dish add bread crumbs, parmesan, and garlic powder. Salt and pepper both sides of the chick breasts.
- Dip chicken breasts into the butter and then coat in the parmesan/garlic crumbs. Lay in the coated 9 X 13 pan.
- In a medium-sized bowl add zucchini and potatoes. Toss in olive oil and add salt and pepper and the remaining breadcrumb mixture from the chicken. Arrange around the chicken breasts in the pan.
- Bake for 30-40 minutes until chicken is cooked throughout and vegetables are tender.
Greek Cucumber Salad
Prep Time: 10 minutes
⅓ cup thinly sliced red onion
¼ cup olive oil
1 ½ teaspoons red wine vinegar
1 ⅓ teaspoons dried oregano
2 cucumbers peeled, thinly sliced
1 cup plain greek yogurt
1 tablespoon fresh lemon juice
1 clove of garlic, chopped
¼ cup fresh dill, chopped
1 teaspoon salt, plus more to taste
Ground black pepper
- Preheat oven to 350 F. Lightly coat a 9 X 13 inch pan with oil or baking spray.
- In a shallow dish, melt butter. In another shallow dish add bread crumbs, parmesan, and garlic powder. Salt and pepper both sides of the chick breasts.
- Dip chicken breasts into the butter and then coat in the parmesan/garlic crumbs. Lay in the coated 9 X 13 pan.
- In a medium-sized bowl add zucchini and potatoes. Toss in olive oil and add salt and pepper and the remaining breadcrumb mixture from the chicken. Arrange around the chicken breasts in the pan.
- Bake for 30-40 minutes until chicken is cooked throughout and vegetables are tender.
