Description
This Easy Baked Chicken and Zucchini Recipe is a simple, healthy, and flavorful meal perfect for busy weeknights. Tender chicken breast pieces and fresh zucchini are marinated in a fragrant blend of spices and olive oil, then baked to perfection for a delicious, wholesome dinner.
Ingredients
Scale
Chicken and Vegetables
- 1 pound boneless skinless chicken breast, cut into bite-size pieces
- 1 medium onion, chopped into large pieces similar in size to the chicken
- 1 zucchini, sliced vertically into four large pieces then chopped into smaller pieces
Marinade and Seasonings
- 2 tbsp extra virgin olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp cumin
- 1 tsp sea salt or to taste
- ¼ tsp freshly milled black pepper or to taste
Instructions
- Preheat oven: Preheat your oven to 425°F to prepare for baking.
- Make the marinade: In a large bowl, combine the garlic powder, smoked paprika, dried oregano, cumin, sea salt, and black pepper. Add the extra virgin olive oil and mix thoroughly to create a flavorful marinade.
- Marinate the ingredients: Add the cut-up chicken, chopped onion, and zucchini pieces into the marinade. Toss everything well to ensure the chicken and vegetables are evenly coated. For best flavor, allow to marinate at least 15 minutes or up to 24 hours refrigerated.
- Bake the dish: Transfer the marinated chicken and vegetables to a baking dish, spreading them out evenly. Place the dish uncovered in the preheated oven and bake at 425°F for 30 minutes until the chicken is cooked through and vegetables are tender.
- Serve and enjoy: Remove from the oven and serve hot. This dish pairs beautifully with fluffy quinoa or buttery rice for a complete meal.
Notes
- Use a glass or ceramic baking dish for even cooking and easy cleanup.
- Marinate longer for deeper flavor infusion, up to 24 hours refrigerated.
- Feel free to substitute zucchini with summer squash or bell peppers for variety.
- Add a squeeze of fresh lemon juice before serving to brighten flavors.
- For a spicier kick, sprinkle some crushed red pepper flakes into the marinade.
Nutrition
- Serving Size: 0.5 cup
- Calories: 238 kcal
- Sugar: 2 g
- Sodium: 644 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 27 g
- Cholesterol: 71 mg
