I love trying meals that are short on prep time, but big on flavor! This recipe fits both categories perfectly! Easy to put together and delicious to boot, I really think you are going to enjoy this meal!
4 Boneless Skinless Chicken Breasts
½ teaspoon garlic powder
Pepper to taste
Garlic salt or table salt to taste
Paprika to taste
4 Tablespoons butter
½ cup Italian Bread Crumbs
½ cup grated parmesan cheese
2 tablespoons olive oil
1 medium zucchini, sliced
1 medium yellow squash, sliced
½ pound red potatoes, cut into fourths
Preheat oven to 375°F and lightly line cookie sheet with parchment paper.
In a shallow dish melt butter. In another shallow dish add breadcrumbs, Parmesan cheese, and garlic powder. Add Garlic salt and pepper to the chicken. Dip into the butter and then coat in the Parmesan garlic crumbs. Lay chicken on your lined cookie sheet.
In a medium sized bowl add zucchini, yellow squash, and potatoes. Toss in the olive oil. Add Garlic salt/salt, pepper, Paprika and remaining Parmesan garlic bread coating. Add vegetables around chicken on your lined cookie sheet
Bake for 30-40 minutes until chicken is cooked throughout and vegetables are tender. Veggies may take longer to cook, so in that case just remove chicken and continue baking the vegetables.
On to dessert! We love fresh fruit in our household, so the following cake recipe sounded so yummy to us that we just had to try it! This recipe is also easy and quick to make when you are short on time!
Peach and Blueberry Greek Yogurt Cake
1 and 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 stick butter, softened
1 cup sugar
1/2 teaspoon vanilla
1/2 cup Greek yogurt
2 peaches, sliced into wedges
6 oz blueberries
1 teaspoon granulated sugar
Preheat oven to 350°F with rack in middle. Grease the side and the bottom of a 9-inch cake pan with butter or cooking spray.
Sift flour, baking powder, baking soda, together into a medium bowl.
In a separate bowl, beat butter, sugar, and 2 eggs until very light in color and fluffy, 2-3 minutes on high speed. Add vanilla and Greek yogurt and continue beating until very creamy and light in color, for about 1 minute more.
Keeping the mixer speed low, mix in the flour mix until combined. Do not over mix.
Transfer the cake batter to your 9-inch cake pan. Top with sliced peaches, and scatter blueberries evenly on top in the spaces between the peach slices. Sprinkle the fruit with 1 teaspoon granulated sugar.
Bake until cake turns golden, and the tester comes out clean in the center, 40 minutes up to 1 hour, depending on your oven.
When the cake is done baking, let it cool (still in the baking pan) on a wire rack.