Careme

Ingredients

• Simple Truth® Natural Boneless Skinless Fresh Chicken Breast Family Pack BIG DEAL!

  1 lb $3.99
• Zucchini

  1 lb $1.29
• Fresh On the Vine Red Tomatoes by the Bunch (4-5 tomatoes per bunch)

  12 oz $1.99
• Private Selection® Walla Walla Sweet Onions

  1/2 medium onion $3.99
• Kroger® Whole Garlic Bulbs

  2 cloves $2.49
• Fresh Organic Lemon - Each

  1 lemon $1.29
• Finely grated Parmesan cheese

  1/4 cup
• Plain breadcrumbs

  1/4 cup
• Dried oregano

  1 teaspoon
• Crushed red pepper flakes

  1/4 teaspoon, optional
• Olive oil

  2 tablespoons
• Kosher salt

  3/4 teaspoon, plus more to taste
• Black pepper

  1/2 teaspoon

Instructions

1. Heat the oven to 425°F. Slice the zucchini into thick half-moons, cut the tomatoes into wedges, thinly slice the onion, mince the garlic, and pound the chicken breasts to an even 3/4-inch thickness; allow about 12 minutes for prep.
2. Toss the zucchini and onion on a rimmed sheet pan with 1 tablespoon olive oil, half the garlic, 1/4 teaspoon salt, and a few grinds of pepper. Spread into one layer and roast for 8 minutes.
3. Meanwhile, combine the Parmesan, breadcrumbs, oregano, red pepper flakes, remaining garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Rub the chicken with 2 teaspoons olive oil, then press the crumb mixture firmly over its top.
4. Turn the zucchini, add the tomato wedges, and place the chicken among the vegetables. Drizzle the tomatoes with the remaining olive oil and season everything lightly with the remaining salt.
5. Roast for 18–20 minutes, until the crust is golden and the thickest part of the chicken reaches 165°F. Broil for 1–2 minutes if deeper browning is desired, watching closely.
6. Rest the chicken on the pan for 5 minutes. Finely grate lemon zest over everything, squeeze on lemon juice to taste, then plate the chicken with the colorful roasted zucchini, tomatoes, and onions.