Baked Chicken and Zucchini Recipe
If you’re looking for a dish that combines wholesome flavors with effortless preparation, you’re going to love this Baked Chicken and Zucchini recipe. It strikes the perfect balance between tender, juicy chicken and crisp-tender zucchini infused with a blend of aromatic spices. Each bite brings a delightful harmony of smoky paprika, earthy cumin, and fragrant oregano, baked to a golden finish that feels like a warm hug from your oven. Whether you’re cooking for a busy weeknight or a cozy weekend meal, this recipe delivers bold taste without the fuss.
Ingredients You’ll Need
Simple ingredients often make the most memorable dishes, and this recipe is no exception. Each component plays a crucial role, from the lean chicken providing protein and substance, to the zucchini adding freshness and texture, while the spices lift every bite with vibrant flavor and color.
- 1 pound boneless skinless chicken breast: Cut into bite-sized pieces for quick, even cooking and easy eating.
- 1 medium onion: Chopped finely to release sweetness and add a subtle crunch that complements the other ingredients.
- 1 medium zucchini: Sliced and chopped to introduce a fresh, tender element that absorbs the spices beautifully.
- 2 tablespoons extra virgin olive oil: The foundation of the marinade, providing richness and helping the spices coat the chicken and vegetables evenly.
- 1 teaspoon garlic powder: Adds warm, savory depth without overwhelming the dish.
- 1 teaspoon smoked paprika: Brings a slightly smoky, warm flavor that enhances the Baked Chicken and Zucchini’s overall profile.
- 1 teaspoon dried oregano: Infuses a fragrant, herbaceous note that balances the spices perfectly.
- 1 teaspoon cumin: Offers earthy, nutty undertones that mingle with the other seasonings.
- Sea salt and pepper to taste: Essential for highlighting and bringing all the flavors together harmoniously.
How to Make Baked Chicken and Zucchini
Step 1: Prepare the Marinade
Start by preheating your oven to 425°F (220°C). In a large mixing bowl, mix together the garlic powder, smoked paprika, dried oregano, cumin, sea salt, pepper, and extra virgin olive oil. This marinade is the heart of the dish—each spice adds a distinct layer of flavor that transforms everyday chicken and zucchini into something truly special.
Step 2: Toss Chicken and Vegetables
Add the bite-sized chicken pieces, chopped onion, and zucchini to the bowl with the marinade. Toss everything well so every inch is evenly coated. For best results, let this mixture marinate for at least 15 minutes to let the flavors meld, but if you have the time, a slow marination for up to 24 hours in the fridge will boost the taste even further.
Step 3: Bake to Perfection
Transfer your marinated chicken and vegetables into a baking dish, spreading them out evenly so they cook uniformly. Place the dish into your preheated oven and bake uncovered for around 30 minutes. You’ll know it’s ready when the chicken is nicely golden and cooked through, and the zucchini has softened just right, still holding a slight bite.
How to Serve Baked Chicken and Zucchini
Garnishes
A sprinkle of freshly chopped parsley or cilantro on top adds a fresh, herbaceous brightness that contrasts beautifully with the smoky spices. A wedge of lemon on the side can also be squeezed over just before eating for a zesty finish that livens up the whole plate.
Side Dishes
This dish pairs wonderfully with light, fluffy grains like quinoa or steamed rice, which soak up all the flavorful juices from the baked chicken and zucchini. A crisp green salad or roasted potatoes also make excellent companions, rounding out the meal with extra texture and variety.
Creative Ways to Present
For a more playful presentation, serve the Baked Chicken and Zucchini stuffed inside pita pockets or wrapped in warm tortillas for a quick and easy handheld meal. You can also layer it over a bed of couscous or even use it as a hearty topping for a flatbread pizza—so many ways to enjoy this versatile dish!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, simply transfer them to an airtight container and keep them in the refrigerator. They’ll stay fresh for up to three days, making an excellent ready-to-go lunch or dinner option.
Freezing
Baked Chicken and Zucchini freezes very well. Portion the cooled dish into freezer-safe containers or bags, label them, and freeze for up to three months. Just be sure to thaw completely in the fridge overnight before reheating to maintain the best texture and flavor.
Reheating
To reheat, use either a microwave or an oven at 350°F (175°C). For the oven, cover loosely with foil to prevent drying out and warm for about 15 minutes until heated through. This brings your meal back to its near-fresh taste and texture delightfully.
FAQs
Can I use other vegetables besides zucchini?
Absolutely! Bell peppers, cherry tomatoes, or even mushrooms make great additions or substitutes. Feel free to experiment with what you have on hand—it’ll still taste fantastic.
Is this recipe suitable for meal prep?
Yes, Baked Chicken and Zucchini is perfect for meal prepping. It holds up well in the fridge and tastes great reheated, making it an ideal option for busy weekdays.
Can I use bone-in chicken instead?
While you can use bone-in chicken, boneless pieces cook more evenly and quickly in this dish. If you prefer bone-in, adjust the baking time accordingly and ensure the chicken is fully cooked before serving.
What can I substitute for olive oil?
If you do not have olive oil, avocado oil or melted coconut oil are excellent alternatives that provide a similar richness and help bind the spices to the chicken and zucchini.
How spicy is this dish?
This version has a warm, smoky flavor without much heat. If you love spice, consider adding a pinch of cayenne pepper or red chili flakes to the marinade for a kick.
Final Thoughts
There is something truly satisfying about a meal that brings vibrant flavors, simple ingredients, and effortless cooking together, and that is exactly what this Baked Chicken and Zucchini delivers. It’s an easy recipe to make a regular part of your cooking routine, promising a delicious, wholesome meal that never feels boring. I couldn’t be more excited for you to try it and see how it quickly becomes one of your favorite go-to dinners!
Print
Baked Chicken and Zucchini Recipe
- Total Time: 45 minutes (excluding marinating time)
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A flavorful and healthy baked chicken and zucchini dish seasoned with smoked paprika, garlic, and aromatic spices. This simple recipe combines tender chicken breast, fresh zucchini, and onion, all roasted to perfection in one dish, making it a perfect weeknight dinner option that pairs well with quinoa or rice.
Ingredients
Protein & Vegetables
- 1 pound boneless skinless chicken breast, cut into bite-size pieces
- 1 medium onion, chopped
- 1 medium zucchini, sliced and chopped
Marinade & Seasoning
- 2 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- Sea salt and pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it reaches the ideal roasting temperature for even cooking and a nicely browned finish.
- Prepare Marinade: In a large mixing bowl, combine the garlic powder, smoked paprika, dried oregano, cumin, sea salt, pepper, and olive oil. Mix thoroughly to create a flavorful marinade base that will coat the chicken and vegetables.
- Marinate Ingredients: Add the chicken pieces, chopped onion, and sliced zucchini to the bowl with the marinade. Toss everything until the pieces are well coated with the spice mixture. For best flavor, allow the mixture to marinate for at least 15 minutes, though marinating up to 24 hours in the refrigerator will deepen the flavors.
- Bake: Transfer the marinated mixture to a baking dish, spreading it out evenly for consistent cooking. Bake uncovered in the preheated oven for about 30 minutes, or until the chicken is cooked through and the top is golden brown and slightly crispy.
- Serve: Remove from the oven and serve hot. This dish pairs wonderfully with quinoa or rice to complement the savory flavors and make a complete meal.
Notes
- To make the dish spicier, add a pinch of cayenne pepper or crushed red pepper flakes to the marinade.
- For a gluten-free meal, be sure all spices and seasonings are certified gluten-free.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Feel free to swap zucchini with summer squash for a variation in flavor and texture.
- Adding fresh herbs like parsley or cilantro as a garnish can enhance freshness before serving.
- Prep Time: 15 minutes (plus marinating time up to 24 hours)
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 75 mg
Keywords: baked chicken, zucchini recipe, healthy chicken dinner, easy baked chicken, gluten-free chicken dish, low carb chicken recipe, roasted vegetables with chicken
