Easy Chicken Zucchini Bake
A simple and delicious one-pan meal combining succulent chicken pieces and vibrant zucchini, perfect for busy weeknights or meal prep.
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 Plus extra for greasing
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika Plus extra for garnish
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- to taste Salt and black pepper
- ¼ cup fresh cilantro or parsley, chopped
- 2 cups cooked rice For serving
Instructions
Preparation
- Start by creating a clean and organized workspace. Gather all your ingredients, and preheat your oven to 375°F (190°C).
- Lightly grease a large baking dish with olive oil or cooking spray.
Mixing
- In a large mixing bowl, combine the bite-sized chicken pieces with the diced zucchini and onion.
- Drizzle the olive oil over the chicken and veggie mix. Add the minced garlic, smoked paprika, ground cumin, dried oregano, salt, and black pepper. Toss thoroughly until each piece is well-coated.
Baking
- Pour the seasoned mixture into your prepared baking dish, spreading it in a single layer.
- Place the baking dish in your preheated oven and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the zucchini is tender but not mushy.
Serving
- Remove from the oven and sprinkle fresh chopped herbs and a pinch of smoked paprika on top.
- Scoop the mixture over warm, cooked rice and enjoy!
Notes
Allow the dish to cool slightly before serving to help retain its juiciness. For optimal flavor, marinate the chicken for an hour before cooking.