Description
A quick and flavorful sheet-bake featuring chicken and zucchini, perfect for a weeknight dinner.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 medium zucchinis, diced (about 2–3 cups)
- 1 medium onion, diced
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika, plus more 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 the oven to 375°F (190°C). Lightly grease a large baking dish with olive oil.
- In a large mixing bowl, combine the bite-sized chicken pieces with the diced zucchini and onion. Toss gently to combine.
- Drizzle the olive oil over the mixture and add minced garlic, smoked paprika, cumin, oregano, salt, and pepper. Toss thoroughly until every piece is well coated.
- Transfer the seasoned mixture to the prepared baking dish. Spread it in a single layer for even browning.
- Bake for 25–30 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the zucchini is tender.
- Remove from the oven and sprinkle with chopped cilantro or parsley and an extra pinch of smoked paprika. Serve over warm rice.
Notes
Use chicken thighs for darker meat. For a creamier bake, add cheese in the last 5 minutes of baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
Keywords: chicken, zucchini, weeknight dinner, easy recipe, one-pan meal