Easy Chicken Zucchini Bake
A quick, simple, and healthy bake combining chicken and zucchini, seasoned with basic spices, perfect for weeknight dinners.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts (cut into bite-sized pieces) Use thighs for more moisture if preferred.
- 2 medium zucchinis (diced) Cut to similar sizes for even cooking.
- 1 medium onion (diced) Can be omitted if desired.
- 2 tablespoons olive oil To drizzle over the mixture.
- 2 cloves garlic (minced) Can be substituted with garlic powder.
- 1 teaspoon smoked paprika Plus extra for garnish.
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- salt and black pepper (to taste) Adjust according to preference.
- 1/4 cup fresh cilantro or parsley (chopped) For garnish.
- 2 cups cooked rice For serving.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and lightly grease a large baking dish with olive oil or cooking spray.
- In a large mixing bowl, combine the bite-sized chicken pieces with diced zucchini and onion, tossing gently to distribute evenly.
- Drizzle olive oil over the mixture, then add minced garlic, smoked paprika, cumin, oregano, salt, and pepper. Toss thoroughly until everything is well-coated.
- Transfer the seasoned mixture to your prepared baking dish in a single layer.
Baking
- Bake for 25-30 minutes until the chicken reaches an internal temperature of 165°F and the zucchini is tender but not mushy.
- Remove from oven and sprinkle with fresh chopped herbs and extra smoked paprika before serving.
Notes
Let leftovers cool before storing in an airtight container. Refrigerate for up to 3-4 days or freeze for up to 2 months. Thaw in the fridge before reheating. Adjust seasoning to taste.