Sheet Pan Chicken with Zucchini, Shallots & Tomato Jam

The Perfect Weeknight Dinner

INGREDIENTS

Serves 4-6

• 6 boneless & skinless chicken cutlets

• 1 cup Panko

• 2 tablespoon fresh oregano, chopped

• 1 tablespoon fresh tarragon, chopped

• 2 teaspoon smoked paprika

• 4 large shallots, sliced in quarters

• 2 zucchini, sliced in half then sliced in half moons

• 2 cups cherry tomatoes, sliced in half

• ¼ cup white balsamic vinegar

• 4 cloves garlic, smashed and rough chop

• ½ cup olive oil

• Salt

• Pepper

RECIPE

1. Preheat oven to 400˚.

2. Mix 1 tablespoon of oregano, 2 teaspoons of paprika, a big pinch of salt & a few grinds of black pepper into the Panko.

3. Dredge chicken in Panko mixture & place on a large parchment-lined sheet pan.

4. Drizzle chicken generously with olive oil (about 1/4 cup) & place in the oven for 10 minutes.

5. Meanwhile, mix zucchini & shallots in a bowl with 1-2 tablespoons of olive oil & season with salt & pepper.

6. After chicken cooks for 10 minutes, add the zucchini to the sheet pan & cook for 15 minutes. After 15 minutes, raise the oven temperature to 450˚.

7. Mix sliced tomatoes with balsamic vinegar, the remaining olive oil, tarragon, oregano, salt & pepper. Place on a small parchment-lined sheet pan & add to 450˚ oven.

8. Continue cooking until tomatoes start to release their juices & start to brown/look “jammy”. (Note: If chicken seems like it is getting over cooked, remove from oven.)

9. Serve by placing chicken on a platter with vegetables & top with tomatoes.