Easy Chicken Zucchini Bake
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts (cut into bite-sized pieces)
- 2 medium zucchinis (diced)
- 1 medium onion (diced)
- 2 tablespoons olive oil
- 2 cloves garlic (minced)
- 1 teaspoon smoked paprika (plus extra for garnish)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- salt and black pepper (to taste)
- 1/4 cup fresh cilantro or parsley (chopped)
- 2 cups cooked rice (for serving)
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a large baking dish with olive oil or cooking spray to prevent sticking.
- In a large mixing bowl, combine the bite-sized chicken pieces with diced zucchini and onion, tossing gently to distribute evenly.
- Drizzle the olive oil over the mixture, then add minced garlic, smoked paprika, cumin, oregano, salt, and pepper. Toss thoroughly until every piece is well-coated.
- For less excess moisture, optionally place the diced zucchini in a colander, sprinkle with ½ teaspoon salt, and let sit for 15 minutes. Pat dry with paper towels before combining with other ingredients.
- Transfer the seasoned mixture to your prepared baking dish, spreading it in a single layer. Don't overcrowd or the vegetables will steam instead of getting those nice caramelized edges.
- Bake for 25-30 minutes, checking at 20 minutes – the chicken should reach 165°F internal temperature and the zucchini should be tender.
- For a more golden, caramelized finish (as shown in photos), switch oven to broil setting and broil for 2-3 minutes until edges are nicely browned. Watch carefully to prevent burning.
- Remove from oven and immediately sprinkle with fresh chopped herbs and an extra pinch of smoked paprika for color. Let rest for 3-4 minutes before serving over rice, which will help absorb the flavorful cooking juices.