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Easy Baked Chicken and Zucchini

A quick and healthy one-dish meal featuring tender chicken and crunchy zucchini, perfect for busy weeknights.
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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: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound boneless skinless chicken breast cut into bite-size pieces
  • 1 medium onion, chopped into large pieces
  • 1 medium zucchini, sliced and chopped sliced vertically into four large pieces
Marinade Ingredients
  • 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

Method
 

Preparation
  1. Preheat the oven to 425°F.
  2. In a large bowl, add the spices, salt, and pepper. Then, add the olive oil and mix everything until a marinade forms.
  3. Add the cut-up chicken, onion, and zucchini to the marinade. Toss to fully coat the ingredients with the seasonings. For extra flavor, marinate for 15 minutes or up to 24 hours in the refrigerator.
Cooking
  1. Transfer the chicken and veggies to a baking dish and bake uncovered at 425°F for 30 minutes.
  2. Enjoy while hot and serve with fluffy quinoa or buttery rice.

Notes

Use fresh veggies for the best flavor and texture. If you want a bit more spice, add red pepper flakes to the marinade. You can also add other vegetables like bell peppers or carrots for extra variety. Variations include substituting chicken with turkey or tofu, and using different vegetables like bell peppers or broccoli.