Why Make This Recipe
Easy Chicken Zucchini Bake is a perfect dish for busy weeknights. It combines healthy ingredients in one pan, making it simple to prepare and clean up. This recipe is nutritious, thanks to the chicken and fresh vegetables, and it offers a delightful blend of flavors. It’s a great way to enjoy a wholesome meal without spending hours in the kitchen.
How to Make Easy Chicken Zucchini Bake
Ingredients:
- 1 lb boneless, skinless chicken breasts (cut into bite-sized pieces)
- 2 medium zucchinis (diced)
- 1 medium onion (diced)
- 2 tablespoons olive oil
- 2 cloves garlic (minced)
- 1 teaspoon smoked paprika (plus extra for garnish)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- Salt and black pepper (to taste)
- 1/4 cup fresh cilantro or parsley (chopped)
- 2 cups cooked rice (for serving)
Directions:
- Preheat your oven to 375°F (190°C) and lightly grease a large baking dish with olive oil or cooking spray to prevent sticking.
- In a large mixing bowl, combine the bite-sized chicken pieces with diced zucchini and onion, tossing gently to distribute evenly.
- Drizzle the olive oil over the mixture, then add minced garlic, smoked paprika, cumin, oregano, salt, and pepper. Toss thoroughly until every piece is well-coated.
- Transfer the seasoned mixture to your prepared baking dish, spreading it in a single layer for optimal browning and even cooking.
- Bake for 25-30 minutes until the chicken reaches an internal temperature of 165°F and the zucchini is tender but not mushy.
- Remove from oven and immediately sprinkle with fresh chopped herbs and an extra pinch of smoked paprika. Serve over warm cooked rice.
How to Serve Easy Chicken Zucchini Bake
Serve Easy Chicken Zucchini Bake warm over cooked rice. You can also add a side salad or some crusty bread for a more complete meal. Garnish with extra fresh herbs for added flavor and color.
How to Store Easy Chicken Zucchini Bake
To store leftovers, let the dish cool completely. Place it in an airtight container in the refrigerator for up to 3 days. You can also freeze it for longer storage. Just make sure to thaw it overnight in the fridge before reheating.
Tips to Make Easy Chicken Zucchini Bake
- Use a baking dish that fits all the ingredients evenly for better cooking.
- Feel free to adjust the spices to suit your taste.
- You can add other vegetables like bell peppers or mushrooms for more variety.
- Make sure the chicken is cut into uniform pieces to ensure even cooking.
Variation
For a different twist, try adding cheese on top during the last few minutes of baking. Cheddar or mozzarella works well and adds a nice creamy element to the dish.
FAQs
1. Can I use frozen chicken?
Yes, you can use frozen chicken; just make sure to thaw it completely before cutting and mixing it with the other ingredients.
2. Can I make this dish ahead of time?
Absolutely! You can prepare it ahead and store it in the fridge, then bake it right before serving.
3. What can I substitute for rice?
You can serve it over quinoa, cauliflower rice, or even pasta for a different meal experience.
Easy Chicken Zucchini Bake
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Balanced
Description
A wholesome one-pan dish combining chicken and fresh vegetables, perfect for busy weeknights.
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 medium zucchinis, diced
- 1 medium onion, diced
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika (plus extra for garnish)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- Salt and black pepper, to taste
- 1/4 cup fresh cilantro or parsley, chopped
- 2 cups cooked rice, for serving
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a large baking dish with olive oil or cooking spray to prevent sticking.
- In a large mixing bowl, combine the bite-sized chicken pieces with diced zucchini and onion, tossing gently to distribute evenly.
- Drizzle the olive oil over the mixture, then add minced garlic, smoked paprika, cumin, oregano, salt, and pepper. Toss thoroughly until every piece is well-coated.
- Transfer the seasoned mixture to your prepared baking dish, spreading it in a single layer for optimal browning and even cooking.
- Bake for 25-30 minutes until the chicken reaches an internal temperature of 165°F and the zucchini is tender but not mushy.
- Remove from oven and immediately sprinkle with fresh chopped herbs and an extra pinch of smoked paprika. Serve over warm cooked rice.
Notes
For a different twist, add cheese on top during the last few minutes of baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg
