Easy Chicken Zucchini Bake
A comforting one-pan casserole featuring tender chicken and vibrant zucchini, perfect for a stress-free 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
- Salt and black pepper, to taste
- 1/4 cup fresh cilantro or parsley, chopped
- 2 cups cooked rice, for serving
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Lightly grease a large baking dish with olive oil or cooking spray to prevent sticking.
- In a large mixing bowl, combine the bite-sized chicken pieces with diced zucchini and onion. Toss gently to distribute evenly.
- Drizzle the olive oil over the mixture. Then, add the minced garlic, smoked paprika, cumin, oregano, salt, and pepper. Toss thoroughly until every piece is well coated.
- Transfer the seasoned mixture to your prepared baking dish, spreading it out in a single layer for optimal browning and even cooking.
Cooking
- Bake for 25-30 minutes until the chicken reaches an internal temperature of 165°F and the zucchini is tender but still holds its shape.
- Remove the dish from the oven and immediately sprinkle it with fresh chopped herbs and an extra pinch of smoked paprika. Serve over warm cooked rice.
Notes
For serving, consider a bed of warm, fluffy rice or a fresh garden salad. You can add feta cheese or a dollop of Greek yogurt for extra flavor. Store leftovers in an airtight container for up to 3 days or freeze individual portions.