Description
This Easy Baked Chicken and Zucchini recipe is a simple and flavorful dish that combines tender chicken with fresh zucchini, onions, and a blend of aromatic spices. Perfect for a quick and satisfying weeknight meal.
Ingredients
Units
Scale
Chicken and Vegetables:
- 1 pound boneless, skinless chicken breast, cut into bite-size pieces
- 1 medium onion, chopped into large pieces
- 1 zucchini, sliced vertically into four large pieces, then chopped
Seasonings:
- 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 to taste
- 1/4 tsp freshly ground pepper, or to taste
Instructions
- Preheat the oven: Preheat the oven to 425°F.
- Prepare the marinade: In a large bowl, combine the spices, salt, pepper, and olive oil to create a marinade.
- Marinate the ingredients: Add the chicken, onion, and zucchini to the marinade, ensuring everything is well coated. Marinate for 15 minutes to 24 hours for enhanced flavor.
- Bake: Transfer the marinated chicken and vegetables to a baking dish. Bake uncovered at 425°F for 30 minutes.
- Serve: Enjoy the baked chicken and zucchini hot, served with fluffy quinoa or buttery rice.
Notes
- Store any leftovers in an airtight container and refrigerate for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 580mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg
