Easy Baked Chicken and Zucchini
This easy Chicken Zucchini Bake recipe is a one-dish wonder, featuring a mouthwatering marinade that gives you restaurant-quality flavor.
Servings: 4 people
Equipment
- Cutting board
- Chef’s knife
- Measuring spoons
- Large Bowl
- 9x13 baking dish
Ingredients
- 1 pound boneless skinless chicken breast cut into bite-size pieces
- 1 medium yellow onion chopped
- 1 zucchini sliced vertically then chopped
- 2 Tablespoon extra virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- 1 teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 425°F.
- Spray an 8x8-inch baking dish with nonstick cooking spray.
- In a large bowl, combine all the spices, salt, and pepper. Then, add the olive oil and mix until a marinade forms.
- Once ready, add the cut-up chicken, onion, and zucchini to the marinade. Toss to fully coat the ingredients with the seasonings. Marinate for up to 24 hours if desired.
- Transfer the chicken and veggies to the prepared baking dish and bake uncovered at 425°F for 30 minutes.
- Serve hot with fluffy buttery rice. Enjoy!
Nutrition
Serving: 0.66cup | Calories: 218kcal | Carbohydrates: 6g | Protein: 25g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 720mg | Potassium: 625mg | Fiber: 1g | Sugar: 2g | Vitamin A: 394IU | Vitamin C: 12mg | Calcium: 35mg | Iron: 1mg