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Easy Chicken Zucchini Bake Recipe

Savory Easy Chicken Zucchini Bake Recipe for Busy Nights

This Easy Chicken Zucchini Bake Recipe is a simple, high-protein dish perfect for busy weeknights, combining fresh ingredients and Mediterranean flavors.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bake
  • 1 lb boneless, skinless chicken breasts Main protein source; use organic chicken for best flavor.
  • 2 medium zucchinis Adds moisture and nutrition; substitute with summer squash if needed.
  • 1 medium onion Provides sweetness and depth; shallots can be a milder substitute.
  • 2 tablespoons olive oil Enhances flavor and ensures even cooking; avocado oil is a great alternative.
  • 2 cloves garlic Adds aromatic flavor; fresh garlic is preferred for the best taste.
  • 1 teaspoon smoked paprika Gives a rich, smoky flavor; regular paprika can be swapped in if you prefer.
  • 1/2 teaspoon ground cumin Adds warmth and earthy notes; can be omitted for a milder flavor.
  • 1/2 teaspoon dried oregano Provides a herby flavor; fresh oregano can be used at a 3:1 ratio.
  • Salt and black pepper Essential for seasoning; adjust based on personal preference.
For the Garnish
  • 1/4 cup fresh cilantro or parsley, chopped Adds freshness; basil can be used as a substitute or it can be omitted if desired.
For Serving
  • 2 cups cooked rice Complements the dish and soaks up delicious juices; quinoa is a protein-packed alternative to try.

Equipment

  • baking dish

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish with olive oil or cooking spray.
  2. In a large mixing bowl, combine the diced chicken, sliced zucchinis, and chopped onion until evenly mixed.
  3. Drizzle with olive oil and add minced garlic, smoked paprika, ground cumin, oregano, and season with salt and pepper. Toss until well coated.
  4. For a firmer texture, sprinkle salt on zucchini, let sit for 15 minutes, then pat dry with paper towels.
  5. Spread the chicken and vegetable mixture in the baking dish in a single, even layer.
  6. Bake in the preheated oven for 25 to 30 minutes until chicken reaches 165°F (74°C) and zucchini is tender.
  7. For a golden finish, switch to broil mode for the last 2 to 3 minutes, watching closely to prevent burning.
  8. Let the dish rest for a few minutes, then garnish with chopped fresh cilantro or parsley before serving over rice or quinoa.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 32gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 90mgSodium: 400mgPotassium: 800mgFiber: 4gSugar: 3gVitamin A: 800IUVitamin C: 25mgCalcium: 50mgIron: 2mg

Notes

Great for meal prep and can be made ahead. Freeze portions for later or store in the fridge for up to 3 days.

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