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Easy Baked Chicken and Zucchini – Simple 40-Minute Dinner

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This Baked Chicken and Zucchini Recipe is an easy family dinner made with tender bite-size chicken, zucchini, onion, and a flavorful blend of garlic, smoked paprika, oregano, and cumin. Everything is tossed in a simple olive oil marinade and baked together in one casserole dish for a quick, hearty meal that is ready in just 40 minutes.

Ingredients

Scale
  • 1 pound boneless skinless, chicken breast cut into bite-size pieces
  • 1 medium-size onion chopped into large pieces similar to the size as the chicken
  • 1 zucchini sliced vertically into four large pieces, then chopped into smaller pieces.
  • 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 salt to taste
  • ¼ tsp freshly milled pepper or pepper to taste

Instructions

  1. Preheat the oven to 425°F.
  2. Add the spices, salt, and pepper to a large bowl. Then, add the olive oil and mix everything until a marinade forms.
  3. When ready, add the cut-up chicken, onion, and zucchini to the marinade. Next, toss to incorporate the ingredients and seasonings fully. For extra flavor, marinate for 15 minutes or up to 24 hours in the refrigerator.
  4. Transfer the chicken and veggies to a baking dish and bake it in the oven uncovered at 425°F for 30 minutes.
  5. Enjoy while hot and serve with fluffy quinoa or buttery rice.

Notes

  • Store leftovers in an air-tight container for up to 3 days.
  • For extra flavor, marinate the chicken and vegetables for 15 minutes or up to 24 hours in the refrigerator before baking.
  • Serve with fluffy quinoa or buttery rice.

Nutrition

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