Zucchini and Chicken Bake with Herbed Potatoes

1Preheat your oven to 400°F (200°C).

2In a large bowl, combine the diced chicken, sliced zucchinis (2 medium), and cubed potatoes (2 medium).

3Drizzle the olive oil (1 tablespoon) over the mixture and sprinkle with garlic powder (1 teaspoon), onion powder (1 teaspoon), oregano, thyme, paprika (1 teaspoon), salt, and pepper. Toss everything together until well coated.

4Transfer the mixture to a baking dish, spreading it out evenly.

5Pour the low-sodium chicken broth (½ cup) over the top of the mixture to keep it moist during baking.

6Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.

7After 25 minutes, remove the foil and sprinkle the grated Parmesan cheese (¼ cup) over the top if using.

8Return the dish to the oven and bake for an additional 15-20 minutes, or until the chicken is cooked through and the potatoes (2 medium) are tender.

9Remove from the oven and let it cool for a few minutes before serving.