• 2 lb sliced zucchini
• 6 Tbsp olive oil, divided 
• 2 tsp minced garlic
• ½ tsp dried thyme
• 1½ tsp salt, divided
• 1½ tsp pepper, divided
• 2lb boneless skinless chicken tenderloins, cut into bite-sized pieces
• ⅓ cup all-purpose flour
• 1 (8-oz) pkg sliced mushrooms
• 1 cup low-sodium chicken broth
• 1 tsp dried rosemary
• 1 tsp Dijon mustard
• 2 Tbsp butter
• ½ cup finely shredded Parmesan cheese

Directions:

1. Preheat oven to 475°F. Toss together zucchini, 2 Tbsp oil, garlic, thyme, ½ tsp salt, and ½ tsp pepper on a rimmed baking sheet.
2. Bake zucchini 10 to 12 minutes or until browned and tender.
3. While zucchini is baking, add flour and ½ tsp each salt and pepper to a gallon ziplock bag.  Shake well.  Add chicken pieces, and shake until all chicken pieces are covered.
4. Cook chicken in remaining oil in a large nonstick skillet over medium-high heat 3 to 4 minutes per side. Remove from skillet.
5. Cook mushrooms in skillet over medium-high heat until browned.  Stir in broth, rosemary, and ¼ tsp each salt and pepper; return chicken to skillet.
6. Bring to a boil, reduce heat, and simmer until liquid is reduced and chicken is done. Whisk in mustard and butter until melted.
7. When zucchini is done baking, stir and sprinkle with cheese. Bake 1 to 2 minutes longer or until cheese is melted.

Easy, quick, and tasty!  Please let me know below if you give it a try!