This Easy Baked Chicken and Zucchini Recipe is a favorite dinner delight that’s both simple and flavorful, perfect for busy weeknights or a casual dinner with friends. With tender bites of chicken and perfectly roasted zucchini, this dish is as nutritious as it is delicious.
Why You’ll Love This Recipe
- Quick and Easy: This recipe comes together in just 40 minutes, perfect for a speedy dinner solution.
- Flavor-Packed: A mix of garlic, smoked paprika, and oregano make each bite burst with taste.
- Healthy and Satisfying: High in protein and rich in vegetables, it’s a meal that feels good to eat.
- Versatile: Easily adaptable to different tastes and dietary needs, making it a household favorite.
Ingredients You’ll Need
Gathering ingredients for this Easy Baked Chicken and Zucchini Recipe couldn’t be more straightforward. Each element plays a crucial role, adding distinct flavor and texture, making this dish a culinary pleasure.
- Chicken Breast: The backbone of the dish, providing essential protein and tenderness when baked.
- Onion: Adds a sweet and savory depth, melding wonderfully with the spices.
- Zucchini: Its mild flavor and moisture-rich quality keep the dish light and delightful.
- Extra Virgin Olive Oil: Ensures a luscious, rich coating that enhances roasting.
- Garlic Powder, Smoked Paprika, Dried Oregano, Cumin: These spices build a flavorsome profile with a touch of smokiness.
- Sea Salt and Freshly Milled Pepper: Both elevate all the other flavors, bringing harmony to the dish.
Variations
This Easy Baked Chicken and Zucchini Recipe is highly customizable. Feel free to mix things up based on what’s in your pantry or suit specific dietary needs.
- Spicy Variation: Add a pinch of red pepper flakes for a kick of heat that elevates the dish’s overall warmth.
- Herb Infusion: Swap oregano with fresh thyme or rosemary for a fragrant twist.
- Vegetable Swap: Incorporate bell peppers or cherry tomatoes for additional texture and color.
How to Make Easy Baked Chicken and Zucchini Recipe
Step 1: Prepare the Ingredients
Begin by slicing the chicken into bite-sized pieces and chopping the onion and zucchini. Ensuring equal sizes will help everything cook evenly for a perfectly balanced bite every time.
Step 2: Mix the Marinade
In a large bowl, blend the olive oil with garlic powder, smoked paprika, oregano, cumin, salt, and pepper. This aromatic mixture will beautifully coat the chicken and veggies.
Step 3: Combine and Marinate
Add the chicken pieces, onion, and zucchini to the marinade, ensuring each piece is well-coated. Toss well, and let them soak up the flavors for at least 15 minutes or refrigerate overnight if time permits.
Step 4: Bake to Perfection
Transfer the seasoned mix into a baking dish and slide it into a preheated oven at 425°F. In just 30 minutes, you’ll have a beautifully baked meal that’s ready to enjoy.
Pro Tips for Making Easy Baked Chicken and Zucchini Recipe
- Marinade Magic: Allowing the chicken to marinate overnight intensifies the flavors, ensuring every bite is as flavorful as can be.
- Uniform Pieces: Chop all ingredients to similar sizes to ensure even cooking, preventing some parts from overcooking while others remain underdone.
- Optimal Baking: Preheat the oven for at least 10 minutes to maintain an even temperature, which aids in achieving a delightful golden-brown finish.
- Alternative Proteins: Try using turkey or tofu as a chicken substitute for dietary variations while keeping the deliciousness intact.
How to Serve Easy Baked Chicken and Zucchini Recipe
Garnishes
Top this dish with freshly chopped parsley or cilantro just before serving. This splash of green not only adds a burst of color but also a refreshing aroma and taste.
Side Dishes
Pile the dish on a bed of fluffy quinoa or buttery rice to soak up any delectable juices. These sides complement the main dish’s seasoning and provide a satisfying base.
Creative Ways to Present
Serve in a colorful ceramic dish for a visually appealing meal, or plate it individually with a sprinkle of roasted nuts for an added crunch. Presentation turns a simple dish into an eye-catching feast.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container to maintain freshness and flavor. It’ll keep well in the fridge for up to 3 days, making it handy for quick weekday lunches.
Freezing
For longer storage, place the cooled chicken and zucchini in a freezer-safe container. It will stay good for 1-2 months. Allow it to thaw overnight in the refrigerator before reheating.
Reheating
Reheat the dish gently in a preheated oven at 350°F or in a skillet on the stove with a splash of water, to regain its freshly baked warmth without drying it out.
FAQs
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Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs provide a richer flavor and are equally delightful in this recipe. Adjust cooking time as necessary to ensure thorough cooking.
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What can I use instead of zucchini?
You can substitute zucchini with eggplant or squash. Both alternatives blend well with the dish’s spices and still offer that satisfying texture.
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Is there a vegan option for this recipe?
Yes, swap the chicken with firm tofu and use vegetable-stock granules in the marinade. This will keep the dish’s essence while accommodating vegan preferences.
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How can I make this recipe gluten-free?
Ensure that all your spices are gluten-free verified, and pair it with a gluten-free grain such as quinoa to enjoy a celiac-friendly meal.
Final Thoughts
With a warm embrace, I invite you to try this Easy Baked Chicken and Zucchini Recipe. Its comforting aromas and mouthwatering flavors will certainly win a special spot in your cookbook of family traditions. Enjoy every bite!
Print
Easy Baked Chicken and Zucchini Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This easy baked chicken and zucchini recipe is a healthy, flavorful, and quick weeknight dinner option. Juicy chicken pieces are seasoned with a smoky, aromatic spice blend, then baked with tender zucchini and onions, resulting in a wholesome dish that pairs perfectly with quinoa or rice.
Ingredients
Meat and Vegetables
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- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1 medium onion, chopped into large pieces
- 1 zucchini, sliced vertically into four large pieces, then chopped into smaller pieces
Seasonings and Oil
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- 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
- 1/4 tsp freshly milled black pepper
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) to get it properly heated for baking.
- Prepare the marinade: In a large bowl, combine the garlic powder, smoked paprika, dried oregano, cumin, salt, and pepper. Add the olive oil and mix well until a marinade forms.
- Add ingredients to marinade: Place the chicken, onion, and zucchini into the bowl with the marinade. Toss everything together until the ingredients are evenly coated and seasoned. For best flavor, marinate for 15 minutes or up to 24 hours in the refrigerator.
- Transfer and bake: Transfer the marinated chicken and vegetables to a baking dish, spreading them out evenly. Bake uncovered in the preheated oven at 425°F for 30 minutes or until the chicken is cooked through and the vegetables are tender.
- Serve: Enjoy hot, served with fluffy quinoa or buttery rice for a complete meal.
Notes
- For extra flavor, marinate the ingredients longer, up to 24 hours.
- Ensure the chicken reaches an internal temperature of 165°F for safety.
- You can substitute zucchini with yellow squash or bell peppers for variation.
- Leftovers can be stored in an airtight container for up to 3 days and reheated easily.
Nutrition
- Serving Size: 1 plate
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 90 mg
