Ingredients
Equipment
Method
Instructions
- Preheat your oven to 400°F (200°C) for that golden, crispy topping.
- In your baking dish, combine the zucchini, yellow squash, red potatoes, and red bell pepper. Drizzle with olive oil, sprinkle with kosher salt and ground black pepper, and toss to coat.
- In a mixing bowl, whisk the egg whites until slightly frothy. Dip each chicken breast into the egg whites, allowing excess to drip off.
- Combine panko breadcrumbs, Parmesan cheese, and garlic powder in another bowl and mix well.
- Press each egg white-coated chicken breast into the breadcrumb mixture, covering all sides, then place on top of the veggies in the baking dish.
- Bake in the preheated oven for about 30-35 minutes until the chicken is cooked through and vegetables are tender, reaching an internal temperature of 165°F (75°C).
- Let the dish cool for a few minutes before serving. Enjoy it on its own or with a side salad!
Notes
- Store leftovers in an airtight container in the refrigerator for up to four days.
- For a lighter option, substitute gluten-free breadcrumbs.
- Feel free to swap out vegetables based on your preference or what’s in season.
- This dish can be prepared a day in advance; refrigerate until ready to bake.