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Easy chicken zucchini bake dish served on a plate with herbs and cheese

Easy Chicken Zucchini Bake

A wholesome and satisfying dish combining tender chicken with fresh zucchini and spices, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless, skinless chicken breasts (cut into bite-sized pieces)
  • 2 medium zucchinis (diced)
  • 1 medium onion (diced)
  • 2 tablespoons olive oil for greasing and drizzling
  • 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) for garnish
  • 2 cups cooked rice (for serving)

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and lightly grease a large baking dish with olive oil or cooking spray to prevent sticking.
  2. In a large mixing bowl, combine the bite-sized chicken pieces with diced zucchini and onion, tossing gently to distribute evenly.
  3. 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.
  4. Transfer the seasoned mixture to your prepared baking dish, spreading it in a single layer for optimal browning and even cooking.
Cooking
  1. Bake for 25-30 minutes until the chicken reaches an internal temperature of 165°F and the zucchini is tender but not mushy.
  2. Remove from the oven and immediately sprinkle with fresh chopped herbs and an extra pinch of smoked paprika.
  3. Serve over warm cooked rice.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For a crispy top, broil it for the last couple of minutes of baking. You can also freeze the dish for up to 3 months.