TI-84 Simple One-Pan Chicken
A straightforward one-pan meal with precise seasoning for effortless weeknight cooking. This American one-pot recipe, ready in about 40 minutes, pairs chicken breasts, olive oil, and dried oregano for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 boneless chicken breasts
- 2 tbsp olive oil
- 1 tbsp dried oregano
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups cherry tomatoes
- 1 cup zucchini, chopped
- 1/4 cup fresh parsley, chopped
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 400°F (200°C). Place 4 boneless chicken breasts on a baking sheet lined with parchment paper.
- Step 2: In a small bowl, mix 2 tbsp olive oil, 1 tbsp dried oregano, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
- Step 3: Rub the mixture evenly over chicken breasts, then arrange 2 cups cherry tomatoes and 1 cup chopped zucchini around the chicken on the baking sheet.
- Step 4: Roast in preheated oven for 25-30 minutes until chicken is cooked through (internal temperature 165°F) and vegetables are tender.
- Step 5: Remove from oven, sprinkle with 1/4 cup fresh parsley, and serve immediately.
