Description
A warm and savory Chicken Zucchini Bake that is quick, healthy, and family-friendly, perfect for weeknight dinners or meal prep.
Ingredients
Scale
- 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
- Preheat your oven to 375°F (190°C) and lightly grease a large baking dish with olive oil or cooking spray.
- In a large mixing bowl, combine the chicken pieces with diced zucchini and onion, tossing gently.
- Drizzle the olive oil over the mixture, then add minced garlic, smoked paprika, cumin, oregano, salt, and pepper. Toss until well-coated.
- Transfer the seasoned mixture to the prepared baking dish in a single layer.
- Bake for 25–30 minutes until the chicken reaches an internal temperature of 165°F and the zucchini is tender.
- Remove from oven and sprinkle with fresh herbs and an extra pinch of smoked paprika. Serve over warm cooked rice.
Notes
Use fresh zucchini and chicken for the best texture. Avoid overmixing ingredients and ensure even baking by cutting vegetables to similar sizes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 375
- Sugar: 2g
- Sodium: 600mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1.5g
- Protein: 38.5g
- Cholesterol: 70mg