Crispy Chicken Breast Skillet with Roasted Potatoes and Zucchini

Ingredients

• 1.5 lbs chicken breast tenderloins
• 1.5 lbs russet potatoes, cubed
• 2 medium zucchini, sliced into half-moons
• 3 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• Salt and pepper to taste

Steps

1. Preheat oven to 400°F. Toss potatoes with 1.5 tbsp olive oil, salt, pepper, and garlic powder on a sheet pan. Spread in a single layer.
2. Roast potatoes for 15 minutes. Remove pan from oven.
3. Meanwhile, season chicken tenderloins with salt, pepper, and paprika.
4. Heat remaining 1.5 tbsp olive oil in a large skillet over medium-high heat. Sear chicken for 3 minutes per side until golden. Transfer to a plate.
5. Toss zucchini with a pinch of salt and pepper. Push potatoes to the sides of the sheet pan and add zucchini in the center.
6. Return sheet pan to oven. Arrange seared chicken on top of vegetables and bake for 12 minutes until chicken reaches 165°F internal temperature.
7. Let rest for 2 minutes. Serve chicken with roasted potatoes and zucchini.