Description
A simple and flavorful baked chicken and zucchini recipe that combines tender chicken breast pieces with fresh zucchini and onions, seasoned with a blend of spices and herbs. Perfect for a healthy weeknight dinner, this dish is baked to perfection and pairs wonderfully with quinoa or rice.
Ingredients
Scale
Main Ingredients
- 1 pound boneless skinless chicken breast cut into bite-size pieces
- 1 medium-size onion chopped into large pieces similar to the size of the chicken
- 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
- ¼ tsp freshly milled pepper or pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 425°F to prepare for baking the chicken and vegetables.
- Prepare Marinade: In a large bowl, combine garlic powder, smoked paprika, dried oregano, cumin, salt, and pepper. Add the olive oil and mix well until a marinade forms.
- Marinate Ingredients: Add the chicken pieces, chopped onion, and zucchini to the marinade. Toss thoroughly to coat all the ingredients evenly. For enhanced flavor, allow the mixture to marinate for 15 minutes or refrigerate for up to 24 hours.
- Transfer and Bake: Place the marinated chicken and vegetables in a baking dish, spreading evenly. Bake uncovered in the preheated oven at 425°F for 30 minutes until the chicken is cooked through and the vegetables are tender.
- Serve: Remove from the oven and serve hot, paired with fluffy quinoa or buttery rice for a complete meal.
Notes
- This recipe is very easy to prepare, making it ideal for quick weeknight dinners.
- Baking in a casserole dish allows the chicken and vegetables to cook evenly with minimal cleanup.
- Marinating for longer will deepen the flavors but is optional if you're short on time.
- For a low-fat option, you can reduce the olive oil to 1 tablespoon.
- Feel free to swap zucchini for other vegetables like bell peppers or yellow squash if desired.
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
