Weeknights can be hectic, leaving little time for elaborate cooking. But that doesn’t mean you have to sacrifice flavor or nutrition. With the right recipe and tools, you can whip up a delicious meal in no time. In this blog post, we’ll explore a recipe that ticks all the boxes for a busy weeknight: low cost, quick to prepare, and easy to make. Plus, we’ll be utilizing two handy kitchen tools – a mandolin and a meat thermometer – to make the process even smoother. Let’s dive in!

Recipe: Chicken and Veggie Bake


  • 4 boneless, skinless chicken breasts
  • 2 medium zucchinis
  • 2 medium yellow squash
  • 2 large carrots
  • 1 red onion
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • Salt and pepper to taste


  1. Preheat your oven to 375°F (190°C). Meanwhile, prepare your vegetables. Using a mandolin slicer, thinly slice the zucchinis, yellow squash, carrots, and red onion. Set aside.
  2. Season the chicken breasts with salt, pepper, and dried thyme on both sides.
  3. In a large baking dish, drizzle 1 tablespoon of olive oil. Spread the minced garlic evenly across the bottom of the dish.
  4. Arrange the sliced vegetables in the baking dish, creating a bed for the chicken breasts.
  5. Place the seasoned chicken breasts on top of the vegetable bed. Drizzle the remaining olive oil over the chicken.
  6. Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes.
  7. After 25-30 minutes, remove the aluminum foil and check the internal temperature of the chicken using a meat thermometer. It should register at least 165°F (75°C) to ensure it’s fully cooked.
  8. If the chicken is cooked through, remove the baking dish from the oven. If not, continue baking uncovered until the desired temperature is reached.
  9. Once done, let the dish rest for a few minutes before serving. Slice the chicken breasts if desired and serve with the deliciously roasted vegetables.