Just in time for the approaching Jewish Holidays, here is an easy recipe that would be perfect for your holiday meal. It’s light, quick to prepare and is gluten-free. You can substitute other veggies but the most important element are the tomatoes. Enjoy!!
Ingredients: Serves 4 (Gluten-Free)
8 skinless, boneless chicken thighs
3 large tomatoes, sliced or 2 large tomatoes sliced and 1 cup cherry tomatoes, halved (can use all one color or assorted colors), then mixed together
1 large or 2 medium zucchini squash thinly sliced (can also use yellow squash or a combination of both)
2-3 Tbls. olive oil
½ tsp. dried thyme or 1 Tbls. fresh thyme
¼ tsp. salt (add more if you feel needed)
Garlic powder (few shakes) (opt.)
Onion powder (few shakes) (opt.)
Salt (to taste)
Your favorite seasoning (opt.)
Corn flake crumbs for coating
Non-Stick cooking spray
- Preheat oven to 425° F; in a 9X13” baking pan (with sides), layer tomatoes and squash, add seasonings and sprinkle olive oil on top. Bake for 10 minutes while preparing chicken.
- Sprinkle chicken thighs top and bottom with garlic powder, onion powder, salt and any other seasonings that you like; on piece of wax paper or large dinner plate, coat seasoned chicken pieces with corn flake crumbs.
- After veggies have cooked 10 minutes, take pan out of oven, place chicken pieces on top of veggies and spray them lightly with non-stick cooking spray; bake chicken and veggies for 30-35 minutes.