TI-84 Simple One-Pan Chicken
A straightforward one-pan meal with precise seasoning for effortless weeknight cooking. This American-inspired one-pot recipe, ready in about 40 minutes, pairs chicken breasts, olive oil, 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 "Plan a meal with the AI" 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, chopped zucchini
- 1/4 cup, chopped fresh parsley
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Equipment for this recipe
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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.
