Disclaimer: I’m bad about timing each step. I cook by how things look and smell at different steps more than anything else. And I rarely measure out seasonings and such. I’ll try to get close though!
My mother-in-law gave us some zucchini and tomatoes from her garden recently. Her garden has been going crazy producing veggies and we’ve benefited from it as well.
I only had one chicken breast to work with, so yours will probably look fuller in the pan.
2 chicken breasts, cut into large pieces
1 tbsp olive oil
4-5 tomatoes (I used Roma)
2 medium sized zucchini
Bag of steamable broccoli
1-2 Garlic clove
Seasonings (to your taste buds preference):
Slice your zucchini into rounds and dice your tomatoes.
Season your chicken with black pepper, poultry seasoning, onion powder, turmeric. Heat up the olive oil (I used medium heat), add in the garlic and chicken, then brown the chicken on both sides. I think I did 5 minutes per side.
Take the chicken out of the pan and set the chicken into a glass baking dish (I used 9×13 pan). Start the oven preheating to 325.
In the pan on the stove that you used to brown the chicken, add your zucchini. You should still have hot olive oil in the pan so be careful. Couple minutes per side, or until zucchini slices start to soften. (At this point I had steamed the bag of broccoli, but I would recommend only doing half the time the bag calls for. I did end up with soggy broccoli at the end).
Add your tomatoes to the pan. Let them cook a couple minutes together.
While the tomatoes and zucchini were cooking I dumped the steamed broccoli into the glass baking dish with the chicken.
Then I added the zucchini and tomato mix on top. Then put it in the oven. The dish baked at 325 for approx 25 minutes.
Then we ate!
Changes I would do next time: add more chicken. Season a little heavier. Remember the garlic. Less steaming on the broccoli before baking. Cook the zucchini a little longer on stovetop before adding to the dish. Maybe add some cauliflower rice.