Sheet-pan chicken breast with roasted zucchini

Name: Sheet-pan chicken breast with roasted zucchini
Ingredients: 500 g boneless chicken breast; 1 teaspoon salt; 1/2 teaspoon ground pepper; 2 medium zucchini (500 g); 100 g smoked bacon; 1 small red kapia pepper (100 g); 3 garlic cloves; 2 stalks green garlic or spring onion (30 g); 100 g semi-hard cheese

Meat - Sheet-pan chicken breast with roasted zucchini by Eliza D. - Recipia

Sheet-pan chicken breast with roasted zucchini: the chicken browns quickly, while the zucchini and bacon sit under melted cheese. The pepper and green garlic or spring onion go in with the vegetables, and everything is served warm. I cut the zucchini into slices about 1 cm thick. Prep: 20 minutes. Cook: 24 minutes. Rest: 10 minutes. Total: 54 minutes. Serves: 3. About 470 kcal and 53 g protein per serving.

Ingredients

500 g boneless chicken breast
1 teaspoon salt
1/2 teaspoon ground pepper
2 medium zucchini (500 g)
100 g smoked bacon
1 small red kapia pepper (100 g)
3 garlic cloves
2 stalks green garlic or spring onion (30 g)
100 g semi-hard cheese

Preparation

1. Heat the oven to 200°C. Cut the chicken breasts in half lengthwise, pound the pieces until they’re an even thickness, and season with 1 teaspoon of salt and 1/2 teaspoon of ground pepper. 2. Brown the chicken on the very hot tray, 4 minutes per side, until it’s no longer pink in the center. 3. Slice the zucchini and bacon. Roast them on the same hot tray for 6 minutes, turning them after 3 minutes; the zucchini will soften and take on a little color. Transfer them to an ovenproof dish. 4. Dice the pepper, mince the garlic cloves, and finely chop the green garlic or spring onion. Add them to the zucchini and bacon, sprinkle with the grated cheese, and bake for 10 minutes, until the cheese melts. 5. Loosely cover the chicken and let it rest for 10 minutes. Serve warm with the roasted zucchini.

Notes

Keep cooled portions in a closed container in the fridge for up to 3 days. To use a different cheese, add 100 g mozzarella instead of the semi-hard cheese; the dish still contains dairy. Garlic and sour cream sauce goes well alongside the chicken, with bread to mop up the juices on the plate. The zucchini and bacon bring to mind a tray of gratinated vegetables, except here the chicken stays the star of the plate. When I double the servings for a larger meal, I use two dishes so the slices aren’t crowded. Choose small, firm zucchini; with large ones that have developed seeds, remove the watery centers before slicing. Bacon can be salty, so start with 3/4 teaspoon of salt on the chicken and add more only if needed. If one side of the chicken breast is thicker, pound it evenly; for thinner pieces, start checking the meat a minute earlier.