35m$14.07Grilled-Style Chicken Zucchini Plate
A light chicken dinner plate with roasted summer vegetables, tender red potatoes, and bright lemon. High heat and a quick broil give it grilled-style flavor without an outdoor grill.
- Energy
- 414 calories per serving
- Protein
- 42.7 g per serving
- Carbs
- 28 g per serving
- Fat
- 15.9 g per serving
- Sodium
- 588 mg per serving
Shopping options
smoked paprika
1 Teaspoon
McCormick Gourmet Organic Smoked Paprika
5%
olive oil
3 Tablespoon
Kroger® Extra Virgin Olive Oil
9%
red potatoes
1 Pound
Private Selection® Petite Red Gourmet Potatoes
67%
garlic powder
1 Teaspoon
Kroger® Garlic Powder Shaker
2%
zucchini
2 Count
Organic Zucchini Tray
50%
kosher salt
1 Teaspoon
Kroger® Coarse Kosher Salt
0%
boneless skinless chicken breasts
1.5 Pound
Heritage Farm® Boneless Skinless Chicken Breasts
33%
black pepper
0.5 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
2%
red bell pepper
1 Count
Organic Fresh Red Bell Pepper
100%
dried oregano
1 Teaspoon
Kroger® Oregano Leaves Shaker
7%
yellow squash
1 Count
Squash Yellow
80%
lemon
1 Count
Fresh Large Lemon - Each
100%
Cost Summary
· only what you use
per serving · 4 servings
All ingredients selected
2 common items not selected — staples start unchecked; select them above to include them.
Cook this recipe
- boneless skinless chicken breasts-1.5 lb
- zucchini-2 medium
- yellow squash-1 medium
- red bell pepper-1 large
- red potatoes-1 lb
- lemon-1 large
- olive oil-3 tbsp
- garlic powder-1 tsp
- smoked paprika-1 tsp
- dried oregano-1 tsp
- kosher salt-1 tsp
- black pepper-0.5 tsp
Preheat the oven to 450°F with a rack in the upper third. Complete the prep listed: slice the chicken cutlets, cut the potatoes and vegetables, and zest and juice the lemon.
Keep raw chicken separate from vegetables during prep, and wash hands, knives, and cutting boards after contact with raw chicken.
Toss the red potatoes on the baking sheet with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper; spread in a single layer and roast for 8 minutes.
Use oven mitts when moving the baking sheet in and out of the hot oven.
Whisk the remaining 2 tablespoons olive oil, lemon zest, 2 tablespoons lemon juice, garlic powder, smoked paprika, oregano, remaining salt, and remaining black pepper in a mixing bowl. Divide between two bowls, then toss the chicken in one bowl and the zucchini, yellow squash, and bell pepper in the other until evenly coated.
Use separate bowls and utensils for raw chicken and vegetables to reduce cross-contamination.
Remove the baking sheet from the oven, turn the potatoes, and add the seasoned chicken and vegetables in an even layer. Roast until the chicken is 165°F in the thickest part and the vegetables are tender-crisp, about 12 to 13 minutes.
Use oven mitts when handling the hot baking sheet.
Check the chicken with an instant-read thermometer and cook to 165°F in the thickest part.
Switch the oven to broil and broil for 1 to 2 minutes, until the chicken and vegetables have light charred spots. Watch closely and remove the pan when the edges look grilled-style browned.
Watch closely while broiling to prevent burning under the high heat.
Let the chicken rest for 3 minutes, then serve with the vegetables, potatoes, and lemony pan juices.
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