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–+ servings
Patricia Krouse

Easy Chicken Zucchini Bake

A comforting and healthy dish combining tender chicken, fresh zucchini, and aromatic spices, all baked to perfection in a single dish - perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless, skinless chicken breasts (cut into bite-sized pieces) Can substitute with turkey or plant-based protein.
  • 2 medium zucchinis (diced)
  • 1 medium onion (diced)
  • 2 tablespoons olive oil Plus extra for greasing the dish.
  • 2 cloves garlic (minced)
  • 1 teaspoon smoked paprika Plus extra for garnish.
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • to taste salt and black pepper
  • 1/4 cup fresh cilantro or parsley (chopped)
  • 2 cups cooked rice (for serving)

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and lightly grease a large baking dish with olive oil or cooking spray to prevent sticking.
  2. In a large mixing bowl, combine the bite-sized chicken pieces, diced zucchini, and onion. Toss gently to mix.
  3. Drizzle olive oil over the mixture. Add the minced garlic, smoked paprika, cumin, oregano, salt, and pepper. Toss thoroughly until everything is well-coated.
  4. Transfer the seasoned mixture to your prepared baking dish, spreading it out in a single layer for even cooking.
Cooking
  1. Bake for 25-30 minutes until the chicken reaches an internal temperature of 165°F and the zucchini is tender but not mushy.
  2. Remove from the oven and immediately sprinkle with fresh chopped herbs and an extra pinch of smoked paprika. Serve over warm cooked rice.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 30gFat: 10gSaturated Fat: 1.5gSodium: 400mgFiber: 3gSugar: 4g

Notes

For a refreshing contrast, consider topping it with a dollop of yogurt or a squeeze of lemon. Store leftovers in an airtight container for up to 3 days in the refrigerator or freeze for 3 months.

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