Crunchy Onion BBQ Chicken and Broiled Zucchini and Potatoes

The chicken recipe os from Taste of Home's "Healthy Cooking" and the potatoes and zucchini recipe comes from the "Giada at Home" cookbook

Crunchy Onion BBQ Chicken: serves 8 (6 points +)

1/2 c. barbeque sauce
1-1/3 c. french fried onions, crushed
1/4 c. grated Parmesan cheese
1/2 tsp. pepper
8 ( 4 oz) boneless, skinless chicken breasts

Place barbeque sauce in a shallow dish. Mix French fried onions, Parmesan cheese and pepper in another shallow disn.
Coat both sides of chicken in bbq sauce, then press one side in the onion mixture. Place onion side up on a baking sheet coated with cooking spray. Bake at 400 degrees for 22-27 minutes or until chicken is cooked through.

Broiled Zucchini and Potatoes with Parmesan Crust: serves 4 ( 3 points +)

4 small new red potatoes, about 1-1/2" in diameter
2 T. light butter
1 garlic clove, minced
1/2 tsp. thyme
1/2 tsp. rosemary
2 small zucchini, cut in half lengthwise and then into 1" pieces
Pinch of salt and pepper
1/4 c. grated Parmesan cheese

Bring a medium pot of water to a boil over high heat. Add potatoes and cook until just tender ( 8-10 minutes)
Drain potatoes and cut in half.
Place a large skillet over medium high heat. Melt the butter, garlic, thyme and rosemary. Meanwhile, season the zucchini and potatoes with salt and pepper. Place in the pan with the melted butter and cook until golden brown ( about 10 minutes)

Place vegetable mixture, cut side up on a baking sheet covered in foil. Sprinkle with Parmesan cheese. Broil for 4-5 minutes.