Description
A simple and flavorful baked chicken and zucchini recipe seasoned with garlic, smoked paprika, oregano, and cumin. Perfect for a healthy, quick weeknight dinner, this dish combines tender chicken breast with fresh zucchini and onions, all baked to perfection and ready to serve in under 45 minutes.
Ingredients
Units
Scale
Chicken and Vegetables:
- 1 pound boneless, skinless chicken breast, cut into bite-size pieces
- 1 medium onion, chopped into large pieces
- 1 zucchini, sliced vertically into four large pieces, then chopped
Seasonings:
- 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 to taste
- 1/4 tsp freshly ground pepper, or to taste
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C) to ensure it reaches the perfect temperature for baking the chicken and vegetables evenly.
- Prepare the marinade: In a large bowl, whisk together the garlic powder, smoked paprika, dried oregano, cumin, sea salt, freshly ground pepper, and extra virgin olive oil until well combined to create a flavorful marinade base.
- Marinate the ingredients: Add the bite-sized chicken pieces, chopped onion, and sliced zucchini to the marinade bowl. Toss everything thoroughly to ensure each piece is coated evenly. Let it marinate for at least 15 minutes, or up to 24 hours in the refrigerator for a deeper flavor infusion.
- Bake: Transfer the marinated chicken and vegetables into a baking dish, spreading them out evenly. Place the dish uncovered in the preheated oven and bake at 425°F for 30 minutes, or until the chicken is fully cooked and the vegetables are tender.
- Serve: Remove from the oven and serve the baked chicken and zucchini hot, alongside your choice of fluffy quinoa or buttery rice for a complete meal.
Notes
- Store any leftovers in an airtight container and refrigerate for up to 3 days to maintain freshness.
- For added spice, consider sprinkling red pepper flakes before baking.
- You can substitute zucchini with yellow squash or add bell peppers for more color.
- To keep this recipe low carb, serve with cauliflower rice instead of quinoa or regular rice.
