I do realize it’s sort of ridiculous to be turning on the oven when it’s practically hot enough to bake something on the sidewalk, but I figure I can’t be the only person crazy enough to do it, so I wanted to share this super-easy recipe with the other zany people out there that throw common sense to the wind.
This is a true 30-minute meal. It looks & sounds like you put some time and effort into it, but thanks to a few convenience products & very few ingredients, everything comes together in a snap and you are rewarded with some amazing deliciousness. The chicken is so juicy and flavorful–it will knock your socks off. And while the method of preparation may be a bit foolhardy, it is a light meal that is absolutely perfect for summer.
I received two boxes of Roasted Garlic & Olive Oil Couscous from the Near East company and ended up using both of them with this exact meal, twice, because it was so easy and delicious! I am a big fan of their whole wheat couscous (I use it in Orange Couscous with Chicken and Colorful Couscous Salad with Chickpeas) and while my husband and I both liked this preseasoned version, I think you’d get better flavor by adding your own seasonings. However, this is perfect for a night when you need dinner on the table in a jiffy.
½ cup grated (not powdered) Parmesan cheese
1 envelope Italian salad dressing mix
½ teaspoon garlic powder
6 boneless skinless chicken breast halves (about 2 lb.)
Preheat oven to 400. Mix cheese, salad dressing mix and garlic powder. Moisten chicken with water; coat with cheese mixture. Place in shallow baking dish that has been lined with foil and coated with cooking spray. Bake 20-25 minutes or until chicken is cooked through (170 degrees). If your chicken is not as golden as you like, you can broil it for a few minutes after it’s done cooking.
Roasted Garlic & Red Pepper Couscous
Printable recipe with picture
1 box (5.8 oz) Near East Roasted Garlic & Olive Oil Couscous
1 1/4 cups water
1/4-1/3 cup chopped red pepper
Bring water & contents of spice pack inside the couscous box to a boil. Stir in the couscous & red pepper and remove from heat. Cover and let stand five minutes. Fluff with a fork and serve hot. You could also add the red pepper after the couscous is done so that it would be more bright and crunchy, which I think would be better but didn’t think to do that until after we’d eaten it, of course.
Garlic Oven Roasted Zucchini
Printable recipe with picture
1-2 medium or large zucchini
Wash and dry your zucchini, then slice into 1/4″ rounds. Slice rounds in half and put into a bowl. Drizzle with olive oil and stir until all pieces are coated. Line a baking sheet with aluminum foil and spread the zucchini out on it. Sprinkle with garlic salt and put in a 400 degree oven for 15 minutes. I stuck mine in on the top rack when there was 15 minutes cooking time left on the chicken so they’d be done at the same time.
*I received free Near East product in conjunction with this blog post. Near East did not influence my opinions expressed here as a result.