Easy Chicken Zucchini Bake
A fast, healthy sheet-pan casserole featuring bite-sized chicken, zucchini, and spices, ready in under 40 minutes for a quick weeknight meal.
Ingredients
Main Ingredients
- 1 lb chicken breast or thigh, cut into 1.5 to 2 cm pieces Can substitute with turkey or firm tofu.
- 2 cups zucchini, diced Seasonal vegetable.
- 1 medium onion, diced
- 2 tbsp olive oil Use 1 to 2 tbsp for best results.
- 3 cloves garlic, minced
- 1 tsp smoked paprika Adjust for spiciness as desired.
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp salt Adjust to taste.
- 1/2 tsp pepper Adjust to taste.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and lightly grease a large baking dish with olive oil or cooking spray.
- In a large mixing bowl, combine the bite-sized chicken pieces with diced zucchini and onion, tossing gently.
- Drizzle the olive oil over the mixture, then add minced garlic, smoked paprika, cumin, oregano, salt, and pepper. Toss until well-coated.
Cooking
- Transfer the seasoned mixture to your prepared baking dish, spreading it in a single layer.
- Bake for 25-30 minutes until the chicken reaches an internal temperature of 165°F and the zucchini is tender.
- Remove from oven, sprinkle with fresh chopped herbs and additional smoked paprika. Serve over warm cooked rice.
Resting
- Let rest for 5 minutes before serving to allow juices to redistribute.
Notes
Leftovers store well in an airtight container for up to 4 days. Can be frozen for up to 3 months. A meal prep idea: Layer over cooked rice in meal containers.
Nutrition
Serving: 1gCalories: 420kcalCarbohydrates: 30gProtein: 35gFat: 15gSaturated Fat: 2gSodium: 600mgFiber: 3gSugar: 5g
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