Here is a simple, quick bake that mixes chicken and zucchini. It cooks fast and uses few ingredients. This dish works well for weeknights and busy days.
Table of Contents
Introduction
This Easy Chicken Zucchini Bake is a plain, tasty meal you can make in one dish. It fills the kitchen with a warm smell and needs little work. If you like baked chicken dishes, you might also enjoy this baked chicken with buffalo sauce for another simple dinner idea.
Why make this recipe
- It cooks in one dish and cleans up fast.
- It uses simple, everyday ingredients.
- It is healthy and family friendly.
- It pairs well with rice or a side salad.
How to make Easy Chicken Zucchini Bake
Follow clear steps and watch the bake come together. Work in a few simple moves: toss, bake, and finish with fresh herbs.
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.
Easy Chicken Zucchini Bake
A quick and healthy one-dish meal featuring tender chicken, zucchini, and flavorful spices, perfect for busy weeknights.
- Total Time: 45 minutes
- Yield: 4 servings 1x
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.
- 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 but not mushy.
- Remove from oven and sprinkle with fresh chopped herbs and an extra pinch of smoked paprika. Serve over warm cooked rice.
Notes
Check with a meat thermometer to ensure the chicken reaches the safe internal temperature.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
How to serve Easy Chicken Zucchini Bake
Serve the bake hot over cooked rice. You can add a simple green salad or steamed vegetables on the side. A squeeze of lemon over the dish also adds bright flavor.
How to store Easy Chicken Zucchini Bake
- Cool the leftover bake to room temperature.
- Put it in an airtight container.
- Store in the fridge for up to 3 days.
- Reheat in the oven at 350°F (175°C) for 10–15 minutes or microwave until hot.
Tips to make Easy Chicken Zucchini Bake
- Cut chicken and zucchini in even pieces so they cook at the same rate.
- Do not overcook the zucchini. It should be tender but still hold shape.
- Use a meat thermometer to check chicken reaches 165°F.
- You can swap fresh herbs for dried if needed.
- For a richer taste, try chicken thighs or see a creamier option like creamy oven baked chicken thighs for another idea.
Variations
- Add bell peppers or cherry tomatoes for color.
- Sprinkle shredded cheese in the last 5 minutes of baking for a melty top.
- Use different spices like Italian seasoning or chili flakes for heat.
FAQs
Q: Can I use frozen chicken? A: Thaw it first. Cut into pieces so it cooks evenly.
Q: Can I skip the rice? A: Yes. Serve with pasta, quinoa, or a side salad.
Q: Can I make this gluten free? A: Yes. The recipe is naturally gluten free if your spices are gluten free.
Q: Can I add more vegetables? A: Yes. Add mushrooms, bell peppers, or carrots, but cut them to similar size so they cook evenly.
Conclusion
This bake is quick, simple, and low fuss. It uses few ingredients and gives a warm, homey meal. Try it for an easy weeknight dinner.
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