why make this recipe
Easy Chicken Zucchini Bake is a quick and delicious meal that is perfect for busy weeknights. It combines healthy ingredients in one dish, making meal prep a breeze. The combination of chicken and zucchini is not only tasty but also packed with nutrients. Plus, it’s an excellent way to use up any extra veggies you have on hand. This dish can be ready in under an hour, making it ideal for families or anyone looking for a simple yet satisfying meal.
how to make Easy Chicken Zucchini Bake
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)
Directions:
- 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 bite-sized chicken pieces with diced zucchini and onion, tossing gently to distribute evenly.
- Drizzle the olive oil over the mixture, then add 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 in a single layer for optimal browning and even 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 immediately sprinkle with fresh chopped herbs and an extra pinch of smoked paprika. Serve over warm cooked rice.
how to serve Easy Chicken Zucchini Bake
Serve the Easy Chicken Zucchini Bake hot, over a bed of warm cooked rice. You can also enjoy it on its own for a lower-carb option. To add some extra flavor, consider drizzling a little more olive oil or a squeeze of lemon juice before serving.
how to store Easy Chicken Zucchini Bake
After the Easy Chicken Zucchini Bake has cooled down, place it in an airtight container. You can store it in the refrigerator for up to 3 days. For longer storage, consider freezing it. Just make sure to let it cool completely before placing it in a freezer-safe container. It can be thawed in the refrigerator overnight before reheating.
tips to make Easy Chicken Zucchini Bake
- For more flavor, marinate the chicken in the spices for 30 minutes before baking.
- Use bite-sized pieces of chicken to ensure even cooking.
- Feel free to add other vegetables like bell peppers or cherry tomatoes.
- If you like a bit of spice, consider adding red pepper flakes or a dash of hot sauce.
variation
You can easily adapt this recipe by using different proteins, such as turkey or tofu for a vegetarian version. You can also switch up the herbs and spices based on your preference. For a cheesy variation, sprinkle some shredded cheese on top during the last 5 minutes of baking.
FAQs
1. Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken, but make sure it’s fully thawed before cutting it into pieces.
2. How can I make this dish gluten-free?
This recipe is naturally gluten-free as long as you ensure that seasonings and rice do not have gluten-containing ingredients.
3. What can I serve with Easy Chicken Zucchini Bake?
This dish is delicious on its own, but you can also serve it with a side salad or some garlic bread for a complete meal.
Easy Chicken Zucchini Bake
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) and 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, tossing gently to distribute evenly.
- Drizzle the olive oil over the mixture, then add 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 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 not mushy.
- Remove from oven and immediately sprinkle with fresh chopped herbs and an extra pinch of smoked paprika.
- Serve over warm cooked rice.