Description
A one-pan meal blending juicy chicken, roasted zucchini, and a light cream sauce. This pork-free, dairy-reduced recipe balances protein and veggies for a satisfying, healthy twist on a classic.
Ingredients
Skinless chicken breasts, 1.5 lbs (680g)
Zucchini, 2 medium (sliced into 1/4-inch rounds)
Garlic, 4 cloves (minced)
Onion, 1 medium (white or yellow)
Heavy cream/milk, 1/4 cup (60ml) (substitute almond milk)
Butter, 2 tbsp
Instructions
Preheat oven to 375°F (190°C). Pat chicken dry and season with salt, pepper, and paprika. Sauté onion and garlic in butter until softened. Add zucchini and sauté 2 minutes. Transfer to a 9×13-inch baking dish. Arrange chicken on top and pour the cream mixture over. Dot with remaining butter. Bake for 30 minutes, then reduce temperature to 350°F (175°C) and cook 15 minutes more.
Notes
Use an instant-read thermometer (165°F/74°C internal for chicken). Blot zucchini to remove excess moisture. Let rest 10 minutes before serving. Avoid overcrowding the baking dish. Pre-cook zucchini to prevent sogginess.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 80mg