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Easy Chicken Zucchini Bake

A comforting one-pan dish combining tender chicken and fresh zucchini for a satisfying meal that's perfect for weeknights or weekends.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

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

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and lightly grease a large baking dish with olive oil or cooking spray.
  2. In a large mixing bowl, combine the chicken pieces with diced zucchini and onion. Toss to distribute evenly.
  3. Drizzle the olive oil over the mixture and add minced garlic, smoked paprika, cumin, oregano, salt, and pepper. Toss thoroughly until coated.
  4. Transfer the mixture to the prepared baking dish, spreading it out in a single layer.
Baking
  1. Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the zucchini is tender.
  2. Remove from the oven and sprinkle with fresh chopped cilantro or parsley, along with extra smoked paprika.
Serving
  1. Serve the chicken and veggie mix over warm rice, garnished with fresh herbs.

Notes

For added flavor, consider marinating the chicken in olive oil and spices for 30 minutes before baking. Customize with veggies like bell peppers or cherry tomatoes. For a spicier kick, add red pepper flakes or jalapeños.