This Easy Baked Chicken and Zucchini recipe is a quick, flavorful dinner that comes together in just 40 minutes. With tender chicken, fresh zucchini, and a blend of savory spices, everything bakes together perfectly in one casserole dish—making it ideal for busy weeknights or family meals.
Why You’ll Love This Recipe
- One-pan convenience – Minimal cleanup, maximum flavor.
- Healthy & hearty – Packed with lean protein and fresh veggies.
- Customizable – Easily swap or add vegetables.
- Meal-prep friendly – Stores well in the fridge or freezer.
Ingredients
- 1 lb boneless, skinless chicken breast – cut into bite-size pieces
- 1 medium onion – red, white, or yellow, chopped into large pieces
- 1 zucchini – sliced lengthwise into quarters, then chopped into chunks (add more if desired)
- 2 Tbsp extra virgin olive oil (or avocado oil)
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp cumin
- 1 tsp sea salt (or to taste)
- ¼ tsp black pepper (or to taste)
Instructions
- Preheat oven to 425°F (220°C).
- In a large bowl, combine garlic powder, smoked paprika, oregano, cumin, salt, and pepper. Add olive oil and stir to form a marinade.
- Add chicken, onion, and zucchini to the bowl. Toss until everything is evenly coated. For deeper flavor, marinate 15 minutes (or up to 24 hours in the fridge).
- Transfer mixture to a baking dish.
- Bake uncovered for 30 minutes, or until chicken is cooked through.
- Serve hot over quinoa, rice, or your favorite grain.
Recipe Variations
- Add bell peppers, cherry tomatoes, corn, summer squash, or cauliflower.
- Swap zucchini for yellow squash or broccoli.
Storage & Reheating
- Refrigerate: Store in an airtight container for up to 3 days.
- Freeze: Store cooled chicken and zucchini in a freezer-safe container for 2–3 months.
- Reheat: Warm in a 350°F oven for 15–20 minutes or until heated through.
Nutrition (per serving): 238 calories | 27g protein | 12g fat | 6g carbs
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