Easy Chicken Zucchini Bake is a no-fuss meal that cooks in one dish. You cut the chicken, toss with zucchini and seasonings, and bake. If you like plain, easy dinners, try this and then check an Crispy Parmesan Salmon Bake for another simple option.
Table of Contents
Why make this recipe
This bake is quick, healthy, and simple. It uses everyday ingredients and needs little hands-on time. You get lean chicken, soft zucchini, and bright herbs in one dish. It works for busy weeknights and for meal prep.
How to make Easy Chicken Zucchini Bake
Follow the steps below. Keep the pieces small so they cook fast and evenly. Watch the zucchini so it stays tender, not mushy.
Ingredients :
- 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)
Directions :
- 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.
- Transfer the seasoned mixture to your prepared baking dish, spreading it in a single layer for optimal browning and even cooking.
- Bake for 25-30 minutes until the chicken reaches an internal temperature of 165°F and the zucchini is tender but not mushy.
- Remove from oven and immediately sprinkle with fresh chopped herbs and an extra pinch of smoked paprika. Serve over warm cooked rice.
Easy Chicken Zucchini Bake
A quick, healthy, and simple one-dish meal featuring lean chicken, soft zucchini, and vibrant herbs.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
- 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.
- In a large mixing bowl, combine chicken, zucchini, and onion, tossing gently to distribute evenly.
- Drizzle olive oil over the mixture and add minced garlic, smoked paprika, cumin, oregano, salt, and pepper. Toss thoroughly.
- Transfer the mixture to the prepared baking dish and spread in a single layer.
- Bake for 25-30 minutes until the chicken reaches an internal temperature of 165°F and the zucchini is tender.
- Remove from the oven and sprinkle with fresh herbs and an extra pinch of smoked paprika. Serve over warm cooked rice.
Notes
For best results, cut the chicken and zucchini into similar sizes for even cooking. Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg
How to serve Easy Chicken Zucchini Bake
Serve the bake hot over cooked rice. Add a green salad or steamed vegetables on the side, or even another bake, like this Veggie Mexican Lasagna.
How to store Easy Chicken Zucchini Bake
Let the bake cool to room temperature. Put leftovers in an airtight container. Store in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for 10–15 minutes or in the microwave until hot. Do not leave at room temperature for more than two hours.
Tips to make Easy Chicken Zucchini Bake
- Cut chicken and zucchini into similar sizes so they cook evenly.
- Pat the chicken dry before seasoning so spices stick.
- Do not overmix the bowl; toss gently to avoid breaking zucchini.
- Check the chicken with a meat thermometer to be safe.
- If you like extra color, broil for 1–2 minutes at the end to brown the top.
Variations
- Add bell peppers or cherry tomatoes for more color.
- Swap chicken for turkey or firm tofu for a different protein.
- Stir in a little grated cheese on top for a richer finish.
- Use different herbs like basil or dill for new flavors.
FAQs
Q: Can I use frozen chicken? A: Thaw it first. Cut into bite-size pieces and pat dry before seasoning.
Q: Can I skip the rice? A: Yes. Serve with quinoa, pasta, or a salad instead.
Q: Is this dish spicy? A: Not really. Smoked paprika adds flavor, not heat. Add chili flakes if you want spice.
Q: Can I make this ahead? A: Yes. Prepare the mix and keep it covered in the fridge, then bake when ready. Cook within 24 hours.
Conclusion
Easy Chicken Zucchini Bake is simple, fast, and tasty. It uses few ingredients and makes a healthy meal. It works well for family nights and for packing lunches. Try it and change spices to match your taste.
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