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Easy Chicken Zucchini Bake

A quick and satisfying one-pan dish featuring tender chicken, zucchini, and aromatic spices, perfect for a family-friendly dinner.
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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: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 medium zucchinis, diced
  • 1 medium onion, diced
  • 2 tablespoons olive oil For greasing and seasoning
  • 2 cloves garlic, minced Don't skip on this for flavor!
  • 1 teaspoon smoked paprika Plus extra for garnish
  • 1/2 teaspoon ground cumin Can be swapped for Italian seasoning if preferred
  • 1/2 teaspoon dried oregano
  • Salt and black pepper To taste
  • 1/4 cup fresh cilantro or parsley, chopped For garnish
  • 2 cups cooked rice For serving

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and lightly grease a large baking dish with olive oil or cooking spray.
  2. In a large mixing bowl, combine the bite-sized chicken pieces with diced zucchini and onion, tossing gently to distribute evenly.
  3. Drizzle the olive oil over the mixture, add minced garlic, smoked paprika, cumin, oregano, salt, and pepper. Toss thoroughly until everything is well-coated.
Baking
  1. Transfer the seasoned mixture to your prepared baking dish, spreading it in a single layer for optimal browning.
  2. Bake for 25-30 minutes until the chicken reaches an internal temperature of 165°F and the zucchini is tender but not mushy.
Serving
  1. Remove from oven and sprinkle with fresh herbs and an extra pinch of smoked paprika.
  2. Serve over warm cooked rice.

Notes

This dish keeps well in the fridge for up to 3-4 days and freezes beautifully for up to 3 months. Cut chicken and veggies into even sizes for uniform cooking, and don't skimp on seasoning for maximum flavor. Experiment with spices and substitute chicken with chickpeas or tofu for a vegan option.