Blackened Herb Chicken Breast with Garlic Zucchini

Name: Blackened Herb Chicken Breast with Garlic Zucchini
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 pound chicken breast (boneless, skinless, cut into even cutlets); 1 pound baby red potatoes (quartered); 2 zucchinis (medium, sliced into half-moons); 1 tablespoon olive oil; 1 tablespoon smoked paprika; 1 teaspoon dried thyme; 1 teaspoon garlic powder; 0.75 teaspoon salt; 0.5 teaspoon black pepper

Pan-blackened chicken cutlets infused with thyme and paprika, paired with golden baby potatoes and tender sautéed zucchini.

Prep: 10 min
Cook: 18 min
Total: 28 min
Servings: 4
Cuisine: American
Difficulty: Easy
Cost: $2.30/serving

Dietary

High-Protein
Low-Calorie
Dairy-Free
Nut-Free
Egg-Free
Gluten-Free
Low-Saturated-Fat
Low-Fat
Low-Sugar
Low-Carb

Ingredients

1.5 pound chicken breast (boneless, skinless, cut into even cutlets)
1 pound baby red potatoes (quartered)
2 zucchinis (medium, sliced into half-moons)
1 tablespoon olive oil
1 tablespoon smoked paprika
1 teaspoon dried thyme
1 teaspoon garlic powder
0.75 teaspoon salt
0.5 teaspoon black pepper

Instructions

Place the quartered baby red potatoes in a microwave-safe dish with 2 tablespoons of water, cover, and microwave on high for 5 minutes to par-cook until fork-tender.
In a small dish, mix the smoked paprika, dried thyme, garlic powder, salt, and black pepper. Rub 3/4 of the seasoning mixture all over both sides of the chicken breast cutlets.
Heat 1/2 tablespoon of the olive oil in a large heavy skillet over medium-high heat. Add the seasoned chicken cutlets and sear for 5 to 6 minutes per side until nicely blackened and the internal temperature registers 165 degrees F. Remove chicken to rest on a clean plate.
Add the remaining 1/2 tablespoon olive oil to the same skillet. Add the drained par-cooked potatoes and sliced zucchini along with the remaining seasoning mixture. Sauté over medium-high heat for 5 to 6 minutes, stirring frequently, until the potatoes are golden-brown and the zucchini is tender.
Slice the chicken cutlets and serve alongside the roasted potatoes and seasoned zucchini.

Notes

Microwaving the potatoes first cuts skillet cooking time in half for weeknight ease.

Nutrition (per serving)

Calories: 262
Protein: 38.8 g
Carbohydrates: 4.4 g
Fat: 8 g
Fiber: 1.4 g
Sodium: 524 mg
Saturated Fat: 1.3 g
Sugar: 2.4 g
Cholesterol: 120 mg