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
Units
Scale
Meat and Vegetables
-- 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
-- 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
