why make this recipe
This Easy Chicken Zucchini Bake is a quick and healthy dinner option that’s perfect for busy weeknights. It’s filled with protein and veggies, making it a balanced meal that everyone will love. Additionally, this recipe is simple to prepare, requiring minimal ingredients and effort while still delivering a delicious taste.
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 this dish hot, plated over a bed of warm cooked rice. You can garnish it with more fresh herbs or an extra sprinkle of smoked paprika for added flavor.
how to store Easy Chicken Zucchini Bake
If you have leftovers, let them cool completely. Transfer the chicken zucchini bake to an airtight container and store it in the refrigerator for up to 3-4 days. You can also freeze it for longer storage, up to 3 months. Just reheat in the oven or microwave when you’re ready to enjoy it again.
tips to make Easy Chicken Zucchini Bake
- Make sure to cut the chicken and veggies into similar sizes. This helps everything cook evenly.
- Feel free to add other vegetables like bell peppers or carrots for even more color and nutrition.
- If you want a little more spice, consider adding some chili powder or red pepper flakes.
variation
You can easily swap the chicken for ground turkey or tofu if you’re looking for a different protein. For a low-carb option, serve it with cauliflower rice instead of regular rice.
FAQs
Q: Can I prepare this dish ahead of time?
A: Yes! You can assemble the dish and keep it covered in the fridge for a few hours before baking.
Q: What other spices can I add?
A: You can experiment with Italian seasoning, garlic powder, or even a dash of cayenne if you like some heat.
Q: Can I use frozen vegetables?
A: Yes, but if you use frozen zucchini, be sure to thaw and drain them first to avoid excess moisture in the dish.
Easy Chicken Zucchini Bake
Ingredients
Method
- 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.