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Chicken Zucchini Bake Recipe

Mouthwatering Chicken Zucchini Bake Recipe for Busy Nights

This Chicken Zucchini Bake Recipe is a quick, high-protein dinner option perfect for busy weeknights, featuring wholesome ingredients and Mediterranean flavors.
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Prep Time 15 minutes
Cook Time 30 minutes
Optional Salting Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bake
  • 2 cups Boneless Skinless Chicken Breast cut into uniform pieces
  • 2 medium Zucchini or yellow squash
  • 1 medium Onion preferably red
  • 2 tablespoons Olive Oil or avocado oil
  • 2 cloves Garlic minced
  • 1 teaspoon Smoked Paprika or regular paprika
  • 1 teaspoon Ground Cumin optional
  • 1 teaspoon Dried Oregano or Italian seasoning
To Season
  • 1 teaspoon Salt to taste
  • 1 teaspoon Black Pepper to taste
For Garnish
  • 1/4 cup Fresh Cilantro or Parsley chopped
Serving Base
  • 2 cups Cooked Rice or quinoa

Equipment

  • 9x13-inch baking dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil.
  2. In a large mixing bowl, add diced chicken breast, chopped zucchini, and onion. Stir gently and set aside.
  3. Drizzle the mixture with olive oil, add minced garlic, smoked paprika, ground cumin, oregano, salt, and black pepper. Mix thoroughly.
  4. For extra flavor, sprinkle the chopped zucchini with salt and let it sit in a colander for 15 minutes. Pat dry before combining.
  5. Spread the chicken and zucchini mixture evenly in the baking dish.
  6. Bake for 25-30 minutes, checking the chicken's internal temperature at 20 minutes to ensure it reaches 165°F.
  7. Broil for an additional 2-3 minutes for caramelization, watching closely to avoid burning.
  8. Garnish with fresh herbs and serve hot over cooked rice or another grain.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 20gProtein: 32gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 30mgCalcium: 60mgIron: 2mg

Notes

Cut chicken and vegetables uniformly for even cooking. Consider marinating for enhanced flavor. Store leftovers in airtight containers; they can last up to 3 days in the fridge or 2 months in the freezer.

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