why make this recipe
This Easy Chicken Zucchini Bake is a delicious and simple meal perfect for busy weeknights. It combines tender chicken with fresh zucchini and spices, making it healthy and satisfying. It’s an all-in-one dish that requires minimal prep and cleanup, allowing you to enjoy a hearty meal with less fuss. Plus, it’s great for those looking to add more veggies to their diet without sacrificing flavor.
how to make Easy Chicken Zucchini Bake
Ingredients :
- 1 lb boneless, skinless chicken breasts (cut into bite-sized pieces)
- 2 medium zucchinis (diced)
- 1 medium onion (diced)
- 2 tablespoons olive oil
- 2 cloves garlic (minced)
- 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)
- 2 cups cooked rice (for serving)
Directions :
- Preheat your oven to 375°F (190°C) and lightly grease a large baking dish with olive oil or cooking spray to prevent sticking.
- In a large mixing bowl, combine the bite-sized chicken pieces with diced zucchini and onion, tossing gently to distribute evenly.
- Drizzle the olive oil over the mixture, then add minced garlic, smoked paprika, cumin, oregano, salt, and pepper. Toss thoroughly until every piece is well-coated.
- Transfer the seasoned mixture to your prepared baking dish, spreading it in a single layer for optimal browning and even cooking.
- Bake for 25-30 minutes until the chicken reaches an internal temperature of 165°F and the zucchini is tender but not mushy.
- Remove from the oven and immediately sprinkle with fresh chopped herbs and an extra pinch of smoked paprika. Serve over warm cooked rice.
how to serve Easy Chicken Zucchini Bake
Serve this dish hot, straight from the oven, over a bed of warm cooked rice. You can also add a side salad or some crusty bread to complete the meal. For an extra touch, garnish with fresh herbs like cilantro or parsley.
how to store Easy Chicken Zucchini Bake
If you have leftovers, allow the dish to cool completely before storing. Place the bake in an airtight container and store it in the refrigerator for up to 3 days. To reheat, just pop it in the oven or microwave until warmed through.
tips to make Easy Chicken Zucchini Bake
- Choose fresh zucchinis that are firm and free of blemishes for the best flavor.
- Feel free to add other vegetables like bell peppers or cherry tomatoes for additional taste and nutrition.
- Adjust the spices according to your preference. If you like it spicier, you can add some red pepper flakes.
variation
For a low-carb option, you can substitute the rice with cauliflower rice. This will give you a similar texture without the carbs. You can also swap the chicken for turkey or make it vegetarian by using beans or lentils instead.
FAQs
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken, but make sure to thaw it first for even cooking.What if I don’t have smoked paprika?
Regular paprika works well too, but the smoked flavor adds a unique touch.Can I prepare this dish in advance?
Absolutely! You can prepare the ingredients and store them in the fridge. Just bake it when you’re ready to cook.
Easy Chicken Zucchini Bake
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
- 2 cloves garlic (minced)
- 1 teaspoon smoked paprika (plus extra for garnish)
- 0.5 teaspoon ground cumin
- 0.5 teaspoon dried oregano
- Salt and black pepper (to taste)
- 0.25 cup fresh cilantro or parsley (chopped)
- 2 cups cooked rice (for serving)
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and lightly grease a large baking dish with olive oil or cooking spray to prevent sticking.
- In a large mixing bowl, combine the bite-sized chicken pieces with diced zucchini and onion, tossing gently to distribute evenly.
- Drizzle the olive oil over the mixture, then add minced garlic, smoked paprika, cumin, oregano, salt, and pepper. Toss thoroughly until every piece is well-coated.
- Transfer the seasoned mixture to your prepared baking dish, spreading it in a single layer for optimal browning and even cooking.
Cooking
- Bake for 25-30 minutes until the chicken reaches an internal temperature of 165°F and the zucchini is tender but not mushy.
- Remove from the oven and immediately sprinkle with fresh chopped herbs and an extra pinch of smoked paprika. Serve over warm cooked rice.