fbpx
/
174 Views0

serve 4

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F. Coat a large rimmed baking sheet with cooking spray.

  • Cut zucchini in half lengthwise and remove seeds. Cut crosswise into 1-inch slices.

  • Combine 1 tablespoon oil, 1 1/2 tablespoons mustard, garlic, rosemary, lemon zest, 1/2 tablespoon lemon juice, 1/2 teaspoon pepper, and 1/4 teaspoon salt in a large bowl. Add chicken and the zucchini and stir to coat. Arrange in a single layer on the prepared pan.

  • Bake, without stirring or flipping, until the zucchini starts to brown and the chicken reaches an internal temperature of 165 degrees F, 20 to 22 minutes. Transfer the chicken to a clean cutting board and slice.

  • Meanwhile, whisk the remaining 2 tablespoons oil, 1/2 tablespoon mustard, 1 1/2 tablespoons lemon juice, maple syrup, thyme, and the remaining 1/2 teaspoon pepper and 1/4 teaspoon salt in a medium bowl. Add greens and toss to coat.

  • Divide the greens among 4 serving plates. Top with the chicken and zucchini, Parmesan, and pumpkin seeds.

Church Hill Court Vjal Ir-Rihan
San Gwann Malta – Europe
Mon-Fri: 8:00-20:00

Our Newsletter

Subscribe to our Newsletter right now to be updated. We promice not to spam!