Description
This Easy Baked Chicken and Zucchini recipe is a flavorful, healthy, and straightforward meal perfect for busy weeknights. Tender bite-sized chicken breasts are marinated with a blend of smoky paprika, garlic powder, cumin, and oregano, then baked alongside fresh zucchini and onion for a balanced and delicious dish. Ready in just 40 minutes, it’s a one-pan wonder that pairs wonderfully with quinoa or rice.
Ingredients
Scale
Chicken and Vegetables
- 1 pound boneless, skinless chicken breast, cut into bite-size pieces
- 1 medium onion, chopped into large pieces
- 1 zucchini, sliced vertically into four large pieces, then chopped
Marinade & 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 ground pepper, or to taste
Instructions
- Preheat the Oven: Set your oven to 425°F (220°C) to ensure it reaches the perfect temperature for baking the chicken and vegetables evenly.
- Prepare the Marinade: In a large mixing bowl, whisk together the garlic powder, smoked paprika, dried oregano, cumin, sea salt, freshly ground pepper, and extra virgin olive oil until well combined, forming a flavorful marinade base.
- Marinate the Ingredients: Add the bite-sized chicken pieces, chopped onion, and chopped zucchini to the marinade. Toss thoroughly to ensure all pieces are evenly coated. Cover and refrigerate to marinate for at least 15 minutes, or up to 24 hours for enhanced depth of flavor.
- Arrange in Baking Dish: Transfer the marinated chicken, onion, and zucchini mixture into a suitable baking dish, spreading everything out evenly to promote even cooking and caramelization.
- Bake the Dish: Place the baking dish on the middle rack of the preheated oven and bake for about 30 minutes, or until the chicken is fully cooked through and the vegetables are tender and slightly golden.
- Serve: Once baked, remove the dish from the oven and serve hot. Pair it with fluffy quinoa or buttery rice to round out the meal and soak up the delicious juices.
Notes
- For best flavor, marinate the chicken and vegetables for at least 15 minutes; marinating longer (up to 24 hours) intensifies the taste.
- You can substitute zucchini with other vegetables like bell peppers or squash if preferred.
- If you prefer a spicier dish, add a pinch of chili flakes or cayenne pepper to the marinade.
- Ensure chicken is cooked to an internal temperature of 165°F (74°C) for safety.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
