baked chicken and zucchini
Baked chicken and zucchini is an easy one-dish dinner made with chicken breast, zucchini, onion, olive oil, and savory spices.Toss the ingredients together, then bake uncovered at 425°F for about 30 minutes.Serve hot with quinoa or rice for a simple, healthy family meal.
Ingredients
- 1 pound boneless skinless chicken breast, cut into bite-size pieces
- 1 medium onion chopped into large pieces
- 1 zucchini quartered lengthwise and chopped into smaller pieces
- 2 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- 1 teaspoon sea salt or to taste
- ¼ teaspoon freshly ground black pepper or to taste
Instructions
- Preheat the oven to 425°F (220°C).
- Add the garlic powder, smoked paprika, dried oregano, cumin, salt, and black pepper to a large bowl.
- Pour in the olive oil and stir until the spices form a well-combined marinade.
- Add the bite-size chicken pieces, chopped onion, and zucchini to the bowl.
- Toss thoroughly until the chicken and vegetables are evenly coated with the seasoning mixture.
- For deeper flavor, cover and marinate for 15 minutes or up to 24 hours in the refrigerator.
- Transfer the seasoned chicken and vegetables to a baking dish and spread them into an even layer.
- Bake uncovered at 425°F (220°C) for about 30 minutes, or until the chicken is cooked through and the vegetables are tender.
- Serve this baked chicken and zucchini hot with fluffy quinoa, buttery rice, or another favorite side.
Notes
For a heartier meal, serve the chicken and vegetables over quinoa or rice. You can also add a simple green salad or roasted potatoes on the side.
If you prefer chicken thighs, boneless skinless thighs can be substituted, although the cooking time may vary. For extra vegetables, add sliced bell peppers or mushrooms.