Description
This easy baked chicken and zucchini recipe is a quick, one-pan meal packed with flavor. Perfect for busy weeknights!
Ingredients
- 1 pound boneless skinless, chicken breast cut into bite-size pieces
- 1 medium-size onion chopped into large pieces similar to the size as the chicken
- 1 zucchini sliced vertically into four large pieces, then chopped into smaller pieces.
- 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 salt to taste
- ¼ tsp freshly milled pepper or pepper to taste
Instructions
Set your oven to 425°F. A hot oven ensures that everything roasts quickly while developing great flavor.
In a large bowl, mix the olive oil, garlic powder, smoked paprika, oregano, cumin, salt, and pepper. It should form a slightly thick, fragrant paste.
Add the diced chicken, chopped zucchini, and onion to the bowl. Toss everything together until every piece is well coated. If you have time, let it marinate for at least 15 minutes (or even overnight) for deeper flavor.
Spread the mixture evenly in a baking dish and place it in the oven. Bake for 30 minutes, stirring once halfway through to ensure even cooking. The chicken should be golden brown and cooked through, and the zucchini should be tender.
Scoop onto plates while hot and pair with rice, quinoa, or even a simple salad for a complete meal.
Notes
How to serve it beautifully
For a simple yet elegant presentation, serve this dish over a bed of quinoa or buttery rice. Garnish with fresh parsley or a squeeze of lemon juice to brighten up the flavors. If you’re serving guests, consider adding a side of hummus, tzatziki, or a warm pita for a Mediterranean-inspired meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: dinner