Today I present what I like to call a lunch (or dinner) saver idea. A beautiful and tasty tray of chicken and zucchini to bake in the oven. A true all-in-one dish as it contains both meat and vegetables. The preparation is very simple and quick, and the result is tasty but above all very appetizing. In my home, it was really appreciated. Will it be by you too?
Other chicken breast recipes you might be interested in:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Baked Chicken and Zucchini
- 1.1 lbs chicken breast (sliced)
- 10.6 oz zucchini (net weight)
- 1 cup breadcrumbs
- 1/3 cup Grana Padano cheese, grated (or Parmesan)
- paprika (quantity to taste)
- extra virgin olive oil
- salt
- black pepper
Tools
- 2 Bowls
- 1 Baking tray
Preparation of Baked Chicken and Zucchini
Remove any fatty parts from the chicken breast slices, cut them into little pieces/strips, and collect them in a bowl.
Trim the zucchinis, wash them, pat them dry with a paper towel, and cut them into slices 1/8-1/4 inch thick. Then also transfer them to the bowl with the chicken.
Season the chicken and zucchini with a couple of generous pinches of salt, a good grind of black pepper, and a few tablespoons of oil, and mix thoroughly.
In another bowl, put the breadcrumbs, grated cheese, a pinch of salt, a grind of black pepper, and abundant paprika, then mix everything well.
At this point, pass the chicken strips and zucchini slices in the prepared breading: you might want to put only a few at a time to coat them perfectly with the mixture.
Arrange the chicken and zucchini on a baking tray lined with parchment paper, trying to alternate them. Finally, sprinkle everything with any leftover breading and drizzle with a bit of oil.
Bake in a preheated static oven at 375°F for 25 minutes, then switch to grill function for another 5 minutes or until you achieve a nice golden brown.
Remove the chicken and zucchini tray from the oven and let it cool slightly before serving. Enjoy! Paola
Note
The idea for this recipe came to me after seeing a video by cookist online. It immediately intrigued me, so I decided to try it, and here I have proposed it with my modifications.
