Southwestern Baked Chicken and Zucchini
- Ready In:
- 1hr 20mins
- Ingredients:
- 6
- Serves:
-
2-4
ingredients
- 4 chicken breasts
- southwest seasoning (Emeril's is a good brand)
- 1 1⁄2 cups enchilada sauce, divided
- 3 green onions, chopped
- 3 tablespoons chopped green chilies
- 2 medium zucchini, unpeeled
directions
- Preheat oven to 350 deg.
- Slice zucchinis and then halve the slices. Put in a 9X13 baking dish. Add 1 cup enchilada sauce and make sure all zucchini is coated.
- Lay chicken breasts on top of zucchini bed. Season with southwestern seasoning.
- Sprinkle green chilis on top of chicken breasts.
- Drizzle remaining 1/2 cup enchilada sauce over chicken breasts.
- Sprinkle green onions on top of chicken breasts.
- Bake for one hour or until chicken is tender and juices are no longer pink.
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Reviews
-
This is really good! If you like spicey this is it. Used McCormicks dry enchilada mix to make sauce and this yields about 3 cups - enough for extra sauce for rice. Did not use southwest seasoning on chicken, only a little salt and pepper. It is spicey enough without the seasoning. Great recipe and most definitely a keeper.
RECIPE SUBMITTED BY
I'm originally from Portland, OR. At the age of 15, my family and I moved to Phoenix, AZ. At the age of 18, I moved to GA. For the last 5 years, I have been living in Germany.