This EZPZ dinner for 2 will leave your mouth watering for more! Packed full of sweet and savory flavors, you’ll wish you had leftovers for lunch! Grab your EVOO and get to cooking!
EZPZ Crispy Chicken, Mashed Sweet Potatoes, & Roasted Zucchini
Course: DinnerDifficulty: Easy2
servings10
minutes20
minutesThis will be the best and crispiest oven baked chicken you’ve ever had. Paired with sweet potatoes and savory roasted zucchini, you will have an EZPZ, filling meal in under 30 minutes!
Ingredients
2 Chicken Breasts (I pounded mine down just a bit to reduce thickness)
AOOC Extra Virgin Olive Oil (Medium to Robust Intensity)
1 cup Panko Breadcrumbs
1 Tbsp Sour Cream
1 Tbsp Basik’s Hunter’s Blend OR Fry Seasoning (garlic powder, onion powder, and paprika)
2 Sweet Potatoes
1 Zucchini
1 clove Garlic
2 Tbsp butter (or 2 ¼ tsp AOOC Butter Olive Oil and 2 ¼ tsp AOOC Sweet Valencia Orange/ Blood Orange Olive Oil for extra sweetness! )
Salt & Pepper
Directions
- Preheat oven to 375 degrees.
- Wash and dry your produce. Peel and dice sweet potatoes into ½ inch pieces.
- Place sweet potatoes in medium pot, add salted water to cover by 2 inches. Bring to boil and cook till tender, 15-20 minutes.
- While sweet potatoes cook, pat chicken dry with paper towel. Season with salt, pepper, and Hunter’s Blend/Fry Seasoning. Brush chicken breasts with sour cream, evenly coating each side.
- Spread panko breadcrumbs onto plate and add salt and pepper. Working one chicken breast at a time, press chicken into panko mixture until coated all over.
- Drizzle AOOC Extra Virgin Olive Oil on baking sheet and place breasts on sheet. Drizzle more EVOO over top chicken. Cook for 15-20 minutes (depending on thickness) until chicken is cooked through. (I flipped chicken halfway through baking process and Broiled last few minutes to get extra crispy!)
- While chicken and potatoes cook, trim and halve zucchini lengthwise then cut into 1/4 inch thick half moons. Finely chop garlic clove.
- Heat a medium pan to medium-high heat then add a drizzle of EVOO (or AOOC Tuscan Herb Olive Oil for more flavor) to pan.
- Add zucchini to pan, cook stirring till browned and tender (4-5 minutes). Add garlic and cook till fragrant (1 minute). (Add a dash of Hunter’s Blend for even more flavor!) Turn off heat and cover to keep warm.
- Once sweet potatoes are softened, drain water then mash with 2 Tbsp butter (or Butter OO & Orange OO) until very smooth. (I added a dash of cinnamon sugar for extra sweetness in mine)
- Remove chicken from oven then divide chicken, sweet potatoes, and zucchini between 2 plates and serve!
