Description

This Easy Baked Chicken and Zucchini Recipe combines tender, marinated chicken breast with fresh zucchini and onions, all seasoned with a flavorful blend of garlic, smoked paprika, oregano, and cumin. Baked together for a simple, nutritious one-pan meal perfect for a quick weeknight dinner or meal prep, this dish delivers a healthy balance of protein and vegetables with minimal effort and bold taste.

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

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Instructions

Preheat the oven: Preheat your oven to 425°F (220°C) to ensure it reaches the optimal temperature for roasting the chicken and vegetables evenly.
Prepare the marinade: In a large bowl, combine the extra virgin olive oil with garlic powder, smoked paprika, dried oregano, cumin, sea salt, and freshly ground pepper. Mix well to create a flavorful marinade base.
Marinate the ingredients: Add the bite-size chicken pieces, chopped onion, and chopped zucchini to the marinade. Stir well to coat everything evenly. For best flavor, let it marinate for at least 15 minutes, or up to 24 hours refrigerated.
Bake: Transfer the marinated chicken and vegetables into a baking dish, spreading them out evenly. Place the dish in the preheated oven and bake uncovered for 30 minutes, until the chicken is cooked through and the vegetables are tender and slightly caramelized.
Serve: Remove from oven and serve the baked chicken and zucchini hot. Pair with fluffy quinoa, buttery rice, or your preferred side to complete a wholesome and satisfying meal.

Notes

Store any leftovers in an airtight container and refrigerate for up to 3 days to maintain freshness.
For a spicier version, consider adding a pinch of cayenne pepper or chili flakes to the marinade.
Feel free to substitute zucchini with yellow squash or add other vegetables like bell peppers for added color and flavor.
Ensure that the chicken reaches an internal temperature of 165°F (74°C) before serving for safety.
This recipe can easily be doubled or halved depending on your serving needs.