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–+ servings

Easy Chicken Zucchini Bake

A simple oven-baked mix of bite-sized chicken, tender zucchini, and onion tossed in olive oil and warm spices, finished with fresh herbs and served over rice.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Main ingredients
  • 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces substitute thighs for richer flavor
  • 2 medium zucchinis, diced use yellow squash if you prefer
  • 1 medium onion, diced
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced or 1/2 teaspoon garlic powder
  • 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 cauliflower rice works for low-carb

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C). Lightly grease a large baking dish with olive oil or cooking spray.
  2. In a large bowl, combine the chicken pieces, diced zucchini, and diced onion. Toss to blend.
  3. Drizzle 2 tablespoons olive oil over the mixture. Add minced garlic, smoked paprika, cumin, oregano, salt, and pepper. Toss until everything is evenly coated.
  4. Spread the mixture in an even layer in the prepared baking dish.
Cooking
  1. Bake for 25–30 minutes. Use an instant-read thermometer to check the chicken; it should reach 165°F (74°C) in the thickest pieces. Zucchini should be tender and slightly browned at the edges.
  2. Remove from the oven. Sprinkle with chopped cilantro or parsley and a pinch of smoked paprika. Serve warm over cooked rice.

Nutrition

Serving: 1Calories: 350kcalCarbohydrates: 40gProtein: 30gFat: 10gSaturated Fat: 2gSodium: 600mgFiber: 3gSugar: 2g

Notes

If you only have frozen zucchini, thaw and pat dry to avoid excess water. Boneless skinless chicken thighs can replace breasts; reduce baking time slightly if pieces are very small. Serve with lime or yogurt for creaminess. For a Mediterranean twist, add feta and olive oil.

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