Description
This Easy Baked Chicken and Zucchini Recipe is a simple, flavorful dish perfect for a healthy weeknight dinner. Tender chicken breast pieces are marinated in a blend of spices and olive oil, combined with fresh zucchini and onion, then baked to perfection in the oven. Serve it warm alongside quinoa or rice for a complete meal.
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 smaller
Marinade
- 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 to taste)
- ¼ teaspoon freshly milled black pepper (or to taste)
Instructions
- Preheat the Oven: Set your oven to 425°F to prepare for baking.
- Mix the Marinade: In a large bowl, combine garlic powder, smoked paprika, dried oregano, cumin, sea salt, and black pepper. Add the olive oil and mix until a smooth marinade forms.
- Marinate the Ingredients: Add the chicken, chopped onion, and zucchini to the bowl with the marinade. Toss everything thoroughly to coat all pieces evenly. For enhanced flavor, allow the mixture to marinate for 15 minutes or refrigerate up to 24 hours.
- Transfer and Bake: Place the marinated chicken and vegetables in a baking dish, spreading them out evenly. Bake uncovered in the preheated oven at 425°F for 30 minutes until the chicken is cooked through and veggies are tender.
- Serve: Remove from oven and serve hot, ideally alongside fluffy quinoa or buttery rice.
Notes
- This dish is conveniently prepared in a single casserole dish, making cleanup easy.
- Marinating for longer up to 24 hours deepens the flavor but is optional for time-saving.
- For a lower sodium option, adjust salt amount to taste or use a salt substitute.
- Serve with your choice of grains or a side salad for a balanced meal.
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
