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.