Chicken Zucchini Bake

Easy chicken zucchini bake transforms simple ingredients into a protein-packed dinner that even picky eaters will love. This one-dish wonder delivers over 30 grams of protein per serving while sneaking in those vegetables your family needs. I stumbled onto this recipe last summer when my garden was overflowing with zucchini and my teenagers were groaning about vegetables again. My 17-year-old actually said, “Mom, this doesn’t taste like health food” – which is the highest compliment I can get from him. The chicken stays incredibly moist, and the zucchini develops these amazing caramelized edges that add sweetness. What I love most is that everything cooks in one 9×13 dish, so I’m not juggling multiple pans during our crazy after-school rush. Fair warning though – this disappears fast, so consider doubling the batch.

What to Serve with Easy Chicken Zucchini Bake: This protein-rich bake pairs beautifully with sides that complement its Mediterranean-inspired flavors while adding variety to your plate.
– Fluffy Rice or Quinoa: The mild, nutty grains absorb the delicious pan juices while providing complex carbohydrates for sustained energy and a complete amino acid profile. For variety, try my coconut chicken rice bowl for similar flavors.
– Fresh Garden Salad: Crisp lettuce, cucumber, and tomatoes add refreshing crunch and vital nutrients, creating perfect textural contrast to the tender, warm bake.
– Roasted Sweet Potatoes: The natural sweetness balances the savory spices while adding fiber, vitamins, and beautiful orange color to your dinner plate. My grilled chicken sweet potato bowl offers another delicious sweet potato option.
– Steakhouse Potato Salad: This creamy, protein-rich side adds heartiness and complements the Mediterranean flavors beautifully while boosting your meal’s protein content even further.
– Steamed Broccoli or Green Beans: These vibrant green vegetables boost your meal’s nutritional density while providing satisfying crunch and fresh flavor that cuts through richness.

Ingredients:
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
2 medium zucchinis, diced
1 medium onion, diced
2 tablespoons olive oil
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
2 cups cooked rice, for serving

Method
Preheat your oven to 375°F (190°C) and lightly grease a large baking dish with olive oil or cooking spray to prevent sticking.
In a large mixing bowl, combine the bite-sized chicken pieces with diced zucchini and onion, tossing gently to distribute evenly. 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. For less excess moisture, optionally place the diced zucchini in a colander, sprinkle with ½ teaspoon salt, and let sit for 15 minutes. Pat dry with paper towels before combining with other ingredients. Transfer the seasoned mixture to your prepared baking dish, spreading it in a single layer. Don’t overcrowd or the vegetables will steam instead of getting those nice caramelized edges. Bake for 25-30 minutes, checking at 20 minutes – the chicken should reach 165°F internal temperature and the zucchini should be tender. For a more golden, caramelized finish (as shown in photos), switch oven to broil setting and broil for 2-3 minutes until edges are nicely browned. Watch carefully to prevent burning. Remove from oven and immediately sprinkle with fresh chopped herbs and an extra pinch of smoked paprika for color. Let rest for 3-4 minutes before serving over rice, which will help absorb the flavorful cooking juices.

Notes:
– Cut chicken into uniform pieces for even cooking. Don’t overcook – aim for 165°F internal temperature. – For maximum flavor retention, marinate the chicken in the oil and spice mixture for 30 minutes before adding vegetables and baking. – If you prefer stronger flavors, increase the spices by 25% or add ½ teaspoon Italian seasoning.
– This dish naturally creates some cooking juices. Serving over rice helps absorb these flavorful juices. For a drier result, carefully drain excess liquid after baking, then return to the oven for 5 additional minutes.
– For a hotter oven option with less moisture, bake at 400°F for 20-25 minutes. – Store leftovers in refrigerator for up to 3 days.

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