Easy Baked Chicken and Zucchini Recipe

Why You’ll Love This Recipe

This baked chicken and zucchini recipe is a fantastic, hassle-free dinner option. With minimal prep time and just one baking dish, it’s a perfect go-to for busy nights when you want something healthy, delicious, and quick. The combination of chicken and zucchini is not only tasty but packed with protein and nutrients, making this a well-rounded meal. Plus, it can be made even more flavorful with a simple marinade, and it's easily adaptable to whatever seasonings or sides you prefer.

Ingredients

• 1 pound boneless skinless chicken breast, cut into bite-size pieces

• 1 medium-size onion, chopped into large pieces similar to the size of the chicken

• 1 zucchini, sliced vertically into four large pieces, then chopped into smaller pieces

• 2 tablespoon extra virgin olive oil

• 1 teaspoon garlic powder

• 1 teaspoon smoked paprika

• 1 teaspoon dried oregano

• 1 teaspoon cumin

• 1 teaspoon sea salt or salt to taste

• ¼ teaspoon freshly milled pepper or pepper to taste

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 425°F.

2. In a large bowl, combine the garlic powder, smoked paprika, oregano, cumin, sea salt, and pepper. Add the olive oil and stir everything together to form a marinade.

3. Add the chicken, onion, and zucchini to the marinade. Toss to coat everything evenly. For more flavor, marinate the mixture for 15 minutes to 24 hours in the refrigerator.

4. Transfer the chicken and vegetables to a baking dish and bake in the preheated oven for 30 minutes, uncovered.

5. Serve hot and enjoy with a side of fluffy quinoa or buttery rice.

Servings and Timing

• Servings: 4 people

• Prep Time: 10 minutes

• Cook Time: 30 minutes

• Total Time: 40 minutes

Variations

• Add More Vegetables: You can add other veggies like bell peppers, mushrooms, or tomatoes for additional flavor and nutrients.

• Use Bone-in Chicken: If you prefer bone-in chicken, just make sure to adjust the cooking time accordingly, as bone-in chicken may take a little longer to cook.

• Spice it Up: For a bit of heat, add red pepper flakes or cayenne pepper to the seasoning mix.

• Swap the Chicken: If you don't have chicken breast, you can use chicken thighs or even turkey breast for a different flavor.

Storage/Reheating

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat leftovers in the microwave or in the oven at 350°F until heated through, about 10-15 minutes.

FAQs

1. Can I use skin-on chicken for this recipe?

Yes, you can use skin-on chicken if you prefer. However, keep in mind that the cooking time may need to be adjusted depending on the cut of chicken you use.

2. Can I make this recipe ahead of time?

Yes, you can marinate the chicken and vegetables in the spices for up to 24 hours in advance for added flavor. Once marinated, simply bake when ready.

3. Can I freeze this dish?

Yes, you can freeze the baked chicken and zucchini for up to 3 months. To reheat, simply thaw in the refrigerator overnight and then warm it in the oven or microwave.

4. Can I add other vegetables to this recipe?

Absolutely! Feel free to add other vegetables like bell peppers, eggplant, or even potatoes. Just make sure to chop them into similar-sized pieces so they cook evenly.

5. Can I make this recipe with chicken thighs instead of chicken breast?

Yes, you can use chicken thighs instead of chicken breast. Just adjust the cooking time as chicken thighs may take a bit longer to cook.

6. How can I make this recipe spicier?

If you prefer some heat, try adding red pepper flakes, cayenne pepper, or a diced jalapeño to the marinade for an extra kick.

7. What side dishes go well with baked chicken and zucchini?

This dish pairs wonderfully with a side of rice, quinoa, or mashed potatoes. A simple green salad or roasted potatoes would also be great accompaniments.

8. Can I use other oils besides olive oil?

Yes, you can substitute olive oil with vegetable oil, avocado oil, or any other cooking oil of your choice.

9. How do I know when the chicken is cooked through?

To ensure the chicken is fully cooked, use a meat thermometer. The internal temperature should reach 165°F.

10. Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free, as it contains no wheat or gluten-containing ingredients.

Conclusion

This Easy Baked Chicken and Zucchini recipe is a quick, healthy, and flavorful meal that’s perfect for busy families. With just a few simple ingredients and minimal prep time, you can create a delicious dinner that everyone will love. Plus, it's easily customizable to suit your taste and dietary preferences, making it a great addition to your weeknight dinner rotation.

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This Easy Baked Chicken and Zucchini recipe is a simple, one-pan dish that's full of flavor and easy to prepare. Perfect for a busy weeknight, this meal brings together tender chicken, savory onions, and zucchini, all roasted together in a savory blend of spices.

• Author: Janet
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Baked
• Cuisine: American
• Diet: Gluten Free

Ingredients

1 pound boneless skinless chicken breast, cut into bite-size pieces

1 medium-size onion, chopped into large pieces

1 zucchini, sliced vertically into four large pieces, then chopped into smaller pieces

2 tbsp extra virgin olive oil

1 tsp garlic powder

1 tsp smoked paprika

1 tsp dried oregano

1 tsp cumin

1 tsp sea salt or salt to taste

¼ tsp freshly milled pepper or pepper to taste

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Instructions

1. Preheat the oven to 425°F.
2. In a large bowl, combine the garlic powder, smoked paprika, oregano, cumin, sea salt, and pepper. Add the olive oil and stir everything together to form a marinade.
3. Add the chicken, onion, and zucchini to the marinade. Toss to coat everything evenly. For more flavor, marinate the mixture for 15 minutes to 24 hours in the refrigerator.
4. Transfer the chicken and vegetables to a baking dish and bake in the preheated oven for 30 minutes, uncovered.
5. Serve hot and enjoy with a side of fluffy quinoa or buttery rice.

Notes

• You can add more vegetables like bell peppers, mushrooms, or tomatoes for additional flavor and nutrients.
• For a spicier dish, add red pepper flakes or cayenne pepper to the seasoning mix.
• If you prefer bone-in chicken, just adjust the cooking time accordingly.
• Feel free to substitute chicken thighs or turkey breast for the chicken breast.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• You can freeze this dish for up to 3 months and reheat as needed.

Nutrition

• Serving Size: 1 serving
• Calories: 250
• Sugar: 4g
• Sodium: 700mg
• Fat: 14g
• Saturated Fat: 2g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 8g
• Fiber: 2g
• Protein: 28g
• Cholesterol: 70mg