Easy Baked Chicken and Zucchini Recipe for a Flavor-Packed Dinner
This easy baked chicken and zucchini recipe is a quick, flavorful dinner option packed with spices.
Equipment
- Cutting Board
- Chef’s Knife
- Measuring Spoons
- large bowl
- baking dish
Ingredients
Chicken and Vegetables
- 1 pound boneless skinless chicken breast cut into bite-size pieces
- 1 medium onion chopped into large pieces
- 1 medium zucchini sliced vertically and chopped
Spices and Oil
- 2 tablespoon extra virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- 1 teaspoon sea salt or salt to taste
- 0.25 teaspoon freshly milled pepper or pepper to taste
Instructions
Cooking Instructions
- Preheat the oven to 425°F.
- Add the spices, salt, and pepper to a large bowl. Then, add the olive oil and mix everything until a marinade forms.
- When ready, add the cut-up chicken, onion, and zucchini to the marinade. Toss to incorporate the ingredients and seasonings fully. For extra flavor, marinate for 15 minutes or up to 24 hours in the refrigerator.
- Transfer the chicken and veggies to a baking dish and bake it in the oven uncovered at 425°F for 30 minutes.
- Enjoy while hot and serve with fluffy quinoa or buttery rice.
Notes
Store leftovers in an air-tight container for up to 3 days.
Nutrition
Serving: 0.5cupCalories: 238kcalCarbohydrates: 6gProtein: 27gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 71mgSodium: 644mgPotassium: 630mgFiber: 1gSugar: 2gVitamin A: 360IUVitamin C: 11mgCalcium: 35mgIron: 2mg
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