A tasty, one dish gluten free and dairy free dinner
Chicken Onion & Squash Bake with Prosciutto
2 boneless skinless chicken breasts
1 clove garlic, minced
¼ teaspoon dried oregano
Zest of 1 lemon
Juice of ½ lemon
Salt & pepper
¼ Cup olive oil
1 small Vidalia (or other sweet variety) onion
3 small zucchini, summer squash or a combination
4 slices prosciutto
Non-stick cooking spray, such as Pam
Slice chicken breasts horizontally to create 4 cutlets of roughly equal size. Combine garlic, oregano, lemon zest and juice, olive oil, salt & pepper and marinate the chicken breasts in a bowl or large resealable bag for about an hour.
Preheat oven to 400 degrees. Cut onion and squash into roughly ½ inch pieces. Prepare a small baking sheet or shallow casserole with non-stick cooking spray. Scatter the onion and squash on the bottom of the dish, drizzle marinade over the vegetables, then lay chicken breasts on top. Top with prosciutto slices. Bake 30 – 40 minutes.
Serve with lemon wedges sliced from the remaining ½ lemon.
This one-dish dinner is naturally gluten-free and dairy-free. For heartier eaters, serve with potatoes or rice.