Description
This Easy Chicken Zucchini Bake is a flavorful and healthy one-dish meal that combines tender chicken breasts with diced zucchinis and onions, seasoned with smoked paprika, cumin, and oregano. Baked to perfection and served over warm rice, it’s a quick and satisfying dinner option perfect for busy weeknights.
Ingredients
Scale
Chicken and Vegetables
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 medium zucchinis, diced
- 1 medium onion, diced
- 2 cloves garlic, minced
Seasonings and Oils
- 2 tablespoons olive oil
- 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
Serving
- 2 cups cooked rice, for serving
Instructions
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Lightly grease a large baking dish with olive oil or cooking spray to prevent sticking.
- Combine Ingredients: In a large mixing bowl, combine the bite-sized chicken pieces with diced zucchini and onion, tossing gently to mix thoroughly.
- Add Seasonings: Drizzle olive oil over the chicken and vegetables. Add minced garlic, smoked paprika, cumin, oregano, salt, and black pepper. Toss well until everything is evenly coated with the seasonings.
- Assemble in Baking Dish: Transfer the seasoned mixture to the prepared baking dish. Spread it into a single layer to ensure even cooking and optimal browning.
- Bake: Place the dish in the preheated oven and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the zucchinis are tender but still hold their shape.
- Garnish and Serve: Remove the dish from the oven and immediately sprinkle with fresh chopped cilantro or parsley and an extra pinch of smoked paprika for added flavor and color. Serve hot over warm cooked rice.
Notes
- Use a meat thermometer to ensure the chicken is cooked safely to 165°F.
- For a low-carb option, substitute rice with cauliflower rice.
- You can swap cilantro with parsley based on preference or availability.
- Adjust the smoked paprika quantity to taste if you prefer a milder or more robust flavor.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approximately 1/4 of the recipe with rice)
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 230 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7.5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 75 mg
Keywords: chicken zucchini bake, easy chicken dinner, baked chicken and vegetables, healthy chicken recipe, smoked paprika chicken
