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Easy Baked Chicken and Zucchini

This Easy Baked Chicken and Zucchini is a quick, flavorful, and healthy dinner baked in one dish. Tender chicken breast, fresh zucchini, and onions are tossed in a savory spice blend and roasted to perfection.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner
Cuisine: American
Calories: 238
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound boneless skinless chicken breast, cut into bite-size pieces
  • 1 medium onion, chopped into large pieces
  • 1 zucchini, sliced vertically into four pieces, 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
  • 1/4 teaspoon freshly milled black pepper, or to taste

Equipment

  • Cutting Board
  • Chef’s Knife
  • Measuring spoons
  • Large bowl
  • Baking dish

Method
 

  1. Preheat oven to 425°F.
  2. In a large bowl, mix spices, salt, pepper, and olive oil to form a marinade.
  3. Add chicken, onion, and zucchini to the marinade. Toss to coat evenly. Optional: Marinate 15 minutes to 24 hours in the fridge.
  4. Transfer chicken and vegetables to a baking dish. Bake uncovered for 30 minutes.
  5. Serve hot with quinoa, rice, or salad.

Notes

Store leftovers in an airtight container for up to 3 days. Marinating for at least 15 minutes—or up to 24 hours—enhances flavor. Serve with fluffy quinoa, buttery rice, or a side salad for a complete meal.