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
Scale
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
