Sheet-Pan Garlic-Paprika Chicken with Roasted Zucchini & Red Potatoes
Enjoy tender, juicy chicken seasoned with garlic and paprika, slow-cooked alongside fresh zucchini and red potatoes for a wholesome, gluten-free meal. This fuss-free recipe is ready in just 30 minutes, making it perfect for busy weeknights.
- 4 pieces boneless, skinless chicken breasts
- 2 cups red potatoes, diced
- 2 cups zucchini, sliced
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- 0.5 tsp dried thyme
- 0.75 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley, chopped (optional)
Advertisement
Instructions
In a large bowl, toss the chicken breasts, red potatoes, and zucchini with olive oil, paprika, garlic powder, thyme, salt, and pepper until evenly coated.
⏱️ 2 minutesArrange the chicken, potatoes, and zucchini evenly in the base of a 6-quart slow cooker.
⏱️ 2 minutesCover and cook on HIGH for 25 minutes, or until the chicken is cooked through and vegetables are tender.
⏱️ 25 minutes 🌡️ HIGHTransfer to plates, garnish with fresh parsley if desired, and serve hot.
⏱️ 1 minuteAdvertisement
Nutrition Information
Per serving. Values are approximate and may vary.
Frequently Asked Questions
Reviews
No reviews yet. Be the first to rate this recipe!
