why make this recipe
Easy Chicken Zucchini Bake is a delicious and healthy dish perfect for busy weeknights. It combines tender chicken, fresh zucchini, and savory spices, making it a fantastic one-dish meal. This recipe is not only simple to make, but it also saves time on cleanup. Plus, it’s a great way to get your family to eat their veggies!
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 the Easy Chicken Zucchini Bake hot from the oven over a bed of warm cooked rice. You can add a side salad or some crusty bread to complete the meal. Garnish with fresh herbs for an extra pop of flavor and color.
how to store Easy Chicken Zucchini Bake
To store leftovers, allow the dish to cool completely. Transfer it to an airtight container and keep it in the refrigerator for up to 3-4 days. You can also freeze it for up to 3 months. When ready to reheat, simply thaw and reheat in the oven or microwave until warm.
tips to make Easy Chicken Zucchini Bake
- For added flavor, marinate the chicken in olive oil and spices for a few hours before baking.
- Use different vegetables like bell peppers or eggplant if you want to mix it up.
- Make sure not to overcrowd the baking dish; this helps the chicken and veggies cook evenly.
variation
You can easily turn this into a casserole by adding layers of cheese on top before baking. Cheddar, mozzarella, or a blend can all work well.
FAQs
1. Can I use frozen chicken in this recipe?
Yes, you can use frozen chicken, but make sure to thaw it fully before cooking for even results.
2. What can I use instead of rice?
You can serve it over quinoa, couscous, or a bed of mixed greens for a lighter option.
3. Is this recipe gluten-free?
Yes, all the ingredients are gluten-free. Just make sure to check the labels of any packaged items you use.
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.
- 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.
- Bake for 25-30 minutes until the chicken reaches an internal temperature of 165°F and the zucchini is tender.
- Remove from oven and sprinkle with fresh chopped herbs and an extra pinch of smoked paprika.
- Serve hot over warm cooked rice with a side salad or crusty bread.