Chicken, potato and zucchini bake is a delicious, healthy and gluten free meal perfect for a week night dinner.
When I saw it, I immediately took Simona‘s suggestion to make this chicken, potato and zucchini bake. Igenerally do not enjoy meat but I tolerate it only when served in an appetizing way perhaps with vegetables or potatoes.
You will need:
- One chicken breast
- Four zucchini
- Two potatoes
- Gluten free breadcrumbs
- Oil, salt and pepper as needed
- A handful of rosemary
Cut the courgettes into slices and dice the potatoes, place them on a baking tray lined with parchment paper and season with oil, salt, pepper and rosemary. Bake at 200 °C for about 15/20 minutes.
In the meantime, reduce the chicken breast into cubes and toss them in breadcrumbs. Place them on the same baking sheet and season again with a little olive oil and salt. Continue baking for another 15/20 minutes or until golden brown. For a touch of freshness, serve the chicken with a yogurt sauce. Simply mix a pot of plain yourt with a shredded cucumber, a pinch of salt and a drizzle of olive oil.