Easy Chicken Zucchini Bake
A wholesome one-pan meal featuring chicken and zucchini, seasoned to perfection and baked for a quick weeknight dinner.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts cut into bite-sized pieces
- 2 medium zucchinis diced
- 1 medium onion diced
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 teaspoon smoked paprika plus extra for garnish
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- to taste Salt and black pepper
- 1/4 cup fresh cilantro or parsley chopped
- 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 to prevent sticking.
- In a large mixing bowl, combine the chicken pieces, diced zucchini, and onion. Toss gently to mix.
- Drizzle the olive oil over the mixture. Add minced garlic, smoked paprika, cumin, oregano, salt, and pepper. Toss until everything is well-coated.
- Transfer the seasoned mixture to the prepared baking dish, spreading it into a single layer for even cooking.
Cooking
- 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 herbs and extra smoked paprika. Serve over warm cooked rice.
Notes
Feel free to swap out the chicken with tofu or chickpeas for a vegetarian option. You can store leftovers in an airtight container for up to 3 days in the fridge, or freeze for up to 2 months.