Oven Baked Mint Chicken.

You put everything for your Oven Baked Mint Chicken in one bowl and toss it couple of times. Then you spread everything out on a foil lined cookie sheet and bake for about 15 minutes. Dish it out on plates. Throw the foil away. How easy is that?

Set the oven at 350°F. Chop up the Mint leaves and the garlic. You can get  fresh or dried mint leaves at the grocery store. Gammy always has some growing in a pot.

Cut the potato into thin french fry shapes. Thin because all things being equal they will take longer to cook than the zucchini. That being said cut the zucchini in half lengthwise and then half crossways. Put the veggies in a large mixing bowl. Slice the chicken breast in half like as if you were going to butterfly it but cut all the way through to wind up with thin scallopini type pieces. Or, just go with chicken tenders. Add the chicken to the bowl and put the rest of the ingredients in.

Toss it all together so that everything is coated pretty evenly.

Spread it all out on a foil lined cookie sheet.

Put it in the oven and it will al be ready in about 12-15 minutes. Check everything with a poke of a fork and when the potatoes and zucchini are soft and the chicken is firm and/or running clear liquid, it is done.

Serve up your Oven Baked Mint Chicken! Garnish with the little bit of chopped mint leaves that you held back. Gammy went with her favorite white, Santa Margherita Pinot Grigio.  I had my favorite Chianti, Ruffino Ducale as seen in the pic and some homemade bread.

Here are some more quick and easy chicken recipes for you!

Oven Baked One Pan Mint Chicken

Course: Chicken, Main Course, Main Course, Gluten Free, Main Dish

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 2

25 minute, easy, oven baked chicken meal.

Print Recipe

Ingredients

• 1 large boneless skinless chicken breast or 2 small or 4 tenders or 4 boneless skinless thighs
• 2 fresh zucchini
• 1 large russet or Idaho potato or enough small ones to make 2 servings
• 5-6 cloves garlic, chopped
• 1 cup fresh mint leaves, chopped or 1/4 cup dried divided-save some for garnish
• 1 tablespoon dried basil
• 1 tablespoon powdered paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 pinch red pepper flakes
• 1/2 cup extra virgin olive oil

Instructions

• Set the oven at 350°F. Chop up the Mint leaves and the garlic. You can get fresh or dried mint leaves at the grocery store. Gammy always has some growing in a pot. Cut the potato into thin french fry shapes. Thin because all things being equal they will take longer to cook than the zucchini. That being said cut the zucchini in half lengthwise and then half crossways. Put the veggies in a large mixing bowl. Slice the chicken breast in half like as if you were going to butterfly it but cut all the way through to wind up with thin scallopini type pieces. Or, just go with chicken tenders. Add the chicken to the bowl and put the rest of the ingredients in.
• Toss it all together so that everything is coated pretty evenly. Spread it all out on a foil lined cookie sheet.Put it in the oven and it will al be ready in about 12-15 minutes. Check everything with a poke of a fork and when the potatoes and zucchini are soft and the chicken is firm and/or running clear liquid, it is done.
• Serve up your Oven Baked One Pan Mint Chicken! Garnish with the little bit of chopped mint leaves that you held back. Gammy went with her favorite white, Santa Margherita Pinot Grigio. I had my favorite Chianti, Ruffino Ducale as seen in the pic and some homemade bread.
  

Notes