Place the potatoes on a large baking sheet and season with salt, pepper, and oil. Bake at 400 degrees for 45 minutes, or until the potatoes are tender.
1 lb. small roasting potatoes, ½ tsp. salt, ¼ tsp. black pepper, ¼ cup Canola oil
Preparing chicken:
While the potatoes are cooking, season chicken breasts with salt, pepper, barbecue sauce, and garlic powder.
2 chicken breasts, ½ tsp. salt, Pinch black pepper, ½ tsp. garlic powder, ¼ cup barbecue sauce
Bake chicken at 400 degrees for 20-25 minutes until chicken if firm and barbecue sauce has begun to brown.
Preparing the zucchini:
While the chicken is cooking, in a skillet bring 2 tablespoons of oil to high heat.
2 tbsp. Canola oil
Add the sliced zucchini, salt, and black pepper and sauté for 7-9 minutes, mixing occasionally, until the zucchini is tender and begins to turn golden brown.
2 small zucchinis sliced, Pinch black pepper, ¼ tsp. salt
To Serve:
Place the chicken, potatoes, and zucchini evenly in a bowl or on a plate
Notes
Invent Your Recipe:I decided to use zucchini and small multi-colored potatoes for this version of the Barbecue chicken recipe. I have used green beans and yellow rice in another version of this recipe, so use that as inspiration when choosing other possible complimentary ingredients for this dish.I would recommend trying some of these possibilities: French fried potatoes, quinoa, broccoli, spinach, mushrooms, asparagus, cauliflower, or eggplant. Of course there are many more possibilities, but these are some of my favorite.You can even change the cooking method. If the weather in nice grill the chicken. If you prefer to avoid the grill you can pan sear this chicken breasts before adding in the BBQ sauce.