Chicken and Vegetable Bake with Herb-Infused Potatoes

Bake in the preheated oven for 25 minutes, or until the chicken is golden and cooked through, and the vegetables are tender.
Serve:

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Garnish with fresh parsley and serve warm.
Serving Suggestions

Pair with a fresh green salad or a side of garlic bread.
Serve with a creamy dipping sauce or a dollop of sour cream.
Enjoy as a stand-alone dish for a wholesome, hearty meal.
Cooking Tips

Ensure chicken filets are of even thickness for uniform cooking.
Use fresh herbs like thyme or dill for added flavor.
Add grated Parmesan to the batter for a cheesy twist.
Nutritional Benefits

Chicken: High in protein and low in fat.
Potatoes: Provide complex carbohydrates and potassium.
Zucchini: Rich in vitamins and low in calories.
Dietary Information

Gluten-free if flour is substituted with gluten-free flour.
Dairy-free if mayonnaise is replaced with a plant-based alternative.
Nutritional Facts (Per Serving, Approx.)

Calories: 320
Protein: 25 g
Carbohydrates: 28 g
Fat: 12 g
Fiber: 4 g
Sodium: 300 mg
Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven or microwave before serving.
Not suitable for freezing due to the zucchini’s high water content.
Why You’ll Love This Recipe