Easy Chicken Zucchini Bake
A comforting and healthy baked dish combining tender chicken and fresh vegetables, perfect for busy weeknights and family dinners.
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 For greasing and drizzling
- 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
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.
Baking
- 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 the oven and immediately sprinkle with fresh chopped herbs and an extra pinch of smoked paprika.
- Serve over warm cooked rice.
Notes
This dish pairs well with a simple salad, crusty bread, or steamed vegetables. Leftovers can be stored in an airtight container for up to three days in the fridge.