Description
This easy baked chicken and zucchini recipe combines tender, seasoned chicken breast with fresh zucchini and onions, all baked to perfection in a flavorful marinade. Perfect for a quick and healthy weeknight dinner, it pairs wonderfully with fluffy quinoa or buttery rice for a complete meal.
Ingredients
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
Marinade and 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
- ¼ tsp freshly ground pepper, or to taste
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C) to prepare for baking the chicken and vegetables.
- Prepare the marinade: In a large bowl, combine the garlic powder, smoked paprika, dried oregano, cumin, sea salt, freshly ground pepper, and extra virgin olive oil. Mix well to create a flavorful marinade.
- Marinate the ingredients: Add the bite-sized chicken pieces, chopped onion, and chopped zucchini to the marinade. Toss everything thoroughly to ensure even coating. For best flavor, refrigerate and marinate for at least 15 minutes, or up to 24 hours if time allows.
- Transfer to baking dish: Once marinated, spread the chicken and vegetables evenly in a baking dish to ensure even cooking.
- Bake: Place the baking dish in the preheated oven and bake at 425°F for 30 minutes, or until the chicken is cooked through and the vegetables are tender.
- Serve: Remove from the oven and serve hot. This dish pairs excellently with fluffy quinoa or buttery rice for a satisfying meal.
Notes
- Marinating longer (up to 24 hours) will intensify the flavors and tenderize the chicken further.
- You can substitute zucchini with yellow squash or bell peppers if desired.
- For a spicier version, add a pinch of cayenne pepper to the marinade.
- Make sure the chicken is cooked to an internal temperature of 165°F for safe consumption.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
