Description
A quick and delicious Chicken Zucchini Bake perfect for busy weeknights, packed with flavor and nutrition.
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). Lightly grease a large baking dish with olive oil or cooking spray.
- In a large mixing bowl, combine the chicken, zucchini, and onion. Toss gently to ensure even distribution.
- Drizzle olive oil over the mixture; add garlic, smoked paprika, cumin, oregano, salt, and pepper. Toss thoroughly to coat.
- Transfer the mixture to the baking dish, spreading it in a single layer.
- Bake for 25-30 minutes until chicken is cooked through (internal temperature of 165°F) and zucchini is tender.
- Remove from oven, sprinkle with fresh herbs and additional paprika, and serve over warm rice.
Notes
Leftovers can be stored in an airtight container in the fridge for up to three days or frozen for up to three months. Make sure chicken pieces are uniform in size for even cooking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg
Keywords: chicken, zucchini, weeknight dinner, easy recipe, healthy meal