Easy Chicken Zucchini Bake
A quick and delicious one-dish meal combining chicken and zucchini, perfect for busy weeknights.
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.
Notes
For more flavor, marinate the chicken in the spices for 30 minutes before baking. Feel free to add other vegetables like bell peppers or cherry tomatoes. For a cheesy variation, sprinkle some shredded cheese on top during the last 5 minutes of baking.