J’S Summer Chicken
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
Method:
- 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.
