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–+ servings
Chicken Zucchini Bake

Savor the Flavor: Savory Chicken Zucchini Bake Delight

This Chicken Zucchini Bake is a protein-packed, one-dish meal perfect for hectic weeknights—easy to prepare and delicious!
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 4 minutes
Total Time 49 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bake
  • 1 pound Chicken Breast opt for organic for better quality
  • 2 Zucchini yellow squash is a great substitute
  • 1 Onion use red or shallots for a softer taste
  • 2 tablespoons Olive Oil can substitute with avocado oil for high heat
  • 3 cloves Garlic fresh garlic is best
  • 2 teaspoons Smoked Paprika regular paprika can replace
  • 1 teaspoon Ground Cumin feel free to omit or use coriander
  • 1 teaspoon Dried Oregano use fresh for a brighter flavor
  • to taste Salt essential for seasoning
  • to taste Black Pepper essential for seasoning
  • 1/4 cup Fresh Herbs (Cilantro or Parsley) basil or green onions are tasty alternatives
  • 2 cups Cooked Rice quinoa or couscous are healthy options for variety

Equipment

  • 9x13-inch baking dish

Method
 

Step-by-Step Instructions for Chicken Zucchini Bake
  1. Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish with olive oil.
  2. In a large mixing bowl, combine diced chicken breast, zucchini, and chopped onion.
  3. Drizzle olive oil over the mixture and add minced garlic, smoked paprika, ground cumin, dried oregano, salt, and black pepper. Toss well to coat.
  4. Pour the chicken and vegetable mixture into the prepared baking dish, spreading it out evenly.
  5. Bake for 25-30 minutes, checking at 20 minutes. The chicken should be cooked to 165°F.
  6. Allow to rest for 3-4 minutes, then garnish with fresh herbs and serve over rice or alongside a salad.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 30gProtein: 34gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 500mgPotassium: 800mgFiber: 3gSugar: 4gVitamin A: 600IUVitamin C: 25mgCalcium: 50mgIron: 2mg

Notes

Cut chicken and vegetables into similar sizes for even cooking. Store leftovers in an airtight container for up to 3 days.

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