Easy Baked Chicken and Zucchini
Make this easy baked chicken and zucchini for a healthy, one-pan dinner in just 30 minutes. Perfectly seasoned and great with rice or quinoa.
Ingredients
- 1 pound boneless skinless chicken breast, cut into bite-size pieces
- 1 medium onion chopped into chunks similar in size to the chicken
- 1 zucchini sliced vertically into quarters, then chopped
- 2 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- 1 teaspoon sea salt or to taste
- ¼ teaspoon freshly ground black pepper or to taste
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 425°F (218°C). This high heat will help caramelize the veggies and lock in the juices of the chicken.
Step 2: Make the Marinade
- In a large mixing bowl, combine olive oil, garlic powder, smoked paprika, oregano, cumin, salt, and pepper. Stir until a thick, flavorful marinade forms.
Step 3: Toss the Ingredients
- Add the chicken pieces, chopped onion, and zucchini to the bowl. Toss until everything is well-coated with the spice mixture.
- Optional: Let the mixture marinate for 15 minutes to 24 hours in the fridge for even deeper flavor.
Step 4: Bake
- Spread the marinated chicken and vegetables in a single layer on a large baking dish or sheet pan. Bake uncovered for 30 minutes, or until the chicken is fully cooked and lightly browned on the edges, and the zucchini is tender.
Step 5: Serve
- Serve hot, straight from the oven. This dish pairs beautifully with:
- Fluffy quinoa
- Buttery rice
- Cauliflower rice for a low-carb option
- Warm pita or flatbread