Notes
Preheat oven to 350°F. Coat a small shallow baking dish with cooking spray. Place mustard, yogurt, thyme, salt and pepper in a small bowl. Add chicken and zucchini and toss to coat; refrigerate 30 minutes. Remove chicken and zucchini from marinade (discard marinade) and place in prepared baking dish. Bake until chicken is cooked through and zucchini is tender, about 25 to 30 minutes. (SHOPPING TIP: No need for a whole zucchini? Purchase some already sliced zucchini from your supermarket salad bar.)