Description
A quick and budget-friendly meal featuring tender chicken, fresh zucchini, and aromatic spices, perfect for busy weeknights.
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.
- In a large mixing bowl, combine the bite-sized chicken pieces, diced zucchini, and onion. Gently toss to mix.
- Drizzle the olive oil over the mixture. Add minced garlic, smoked paprika, cumin, oregano, salt, and pepper. Toss thoroughly until everything is well-coated.
- Transfer the mixture to the prepared baking dish, spreading it in a single layer to ensure even cooking.
- Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the zucchini is tender but not mushy.
- Remove from the oven and sprinkle with fresh chopped herbs and an extra pinch of smoked paprika. Serve over warm cooked rice.
Notes
Leftovers can be stored in airtight containers for up to 3 days in the refrigerator or frozen for 2-3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg
Keywords: chicken, zucchini, bake, easy recipe, weeknight meal