Description
A fast and wholesome chicken and zucchini bake seasoned with spices and fresh herbs, perfect for weeknight dinners.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 medium zucchinis, diced (about 2–3 cups)
- 1 medium onion, diced
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika, plus more 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.
- In a large mixing bowl, add chicken, zucchini, and onion. Drizzle with olive oil.
- Add garlic, smoked paprika, cumin, oregano, salt, and pepper. Toss to coat.
- Spread the mixture in a single layer in the prepared baking dish.
- Bake for 25–30 minutes until chicken reaches 165°F (74°C) and zucchini is tender.
- Sprinkle with cilantro or parsley and extra smoked paprika before serving over rice.
Notes
For a creamier version, fold in sour cream or Greek yogurt after baking. Perfect for meal prep and leftovers.
- 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: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 70mg
Keywords: chicken, zucchini, easy dinner, weeknight meals, healthy recipe