Description
This Easy Baked Chicken and Zucchini Recipe is a quick and flavorful meal that combines tender chicken breast with fresh zucchini and onion, all seasoned with a blend of spices and baked to perfection. Ideal for a wholesome family dinner, it pairs wonderfully with quinoa or rice.
Ingredients
Scale
Protein
- 1 pound boneless skinless chicken breast, cut into bite-size pieces
Vegetables
- 1 medium-size onion, chopped into large pieces
- 1 zucchini, sliced vertically into four large pieces then chopped into smaller pieces
Seasonings and Oils
- 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 salt to taste
- ¼ teaspoon freshly milled pepper or pepper to taste
Instructions
- Preheat the oven: Set your oven to 425°F to prepare for baking the chicken and vegetables.
- Prepare the marinade: In a large bowl, combine garlic powder, smoked paprika, dried oregano, cumin, sea salt, and freshly milled pepper. Add the extra virgin olive oil and mix well until a consistent marinade forms.
- Marinate the ingredients: Add the cut chicken, chopped onion, and zucchini pieces to the marinade. Toss everything together to ensure all pieces are evenly coated. For deeper flavor, let the mixture marinate for at least 15 minutes or refrigerate up to 24 hours.
- Arrange in baking dish: Transfer the marinated chicken and vegetables into a baking dish, spreading it out evenly for uniform cooking.
- Bake the dish: Place the baking dish uncovered in the preheated oven and bake for 30 minutes until the chicken is fully cooked and the vegetables are tender.
- Serve and enjoy: Remove from oven and serve hot, ideally accompanied by fluffy quinoa or buttery rice for a complete meal.
Notes
- This recipe is straightforward and perfect for busy weeknights, requiring minimal preparation.
- Marinating longer enhances the flavors but is optional if you’re short on time.
- You can substitute the zucchini with summer squash or bell peppers for variation.
- Use cooked quinoa or rice on the side to make the meal more filling.
- Ensure chicken pieces are cut uniformly for even cooking.
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
