Go Back
–+ servings
Chicken Zucchini Bake Recipe

Delicious Chicken Zucchini Bake Recipe for Busy Weeknights

Transform humble ingredients into a delightful Chicken Zucchini Bake, perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 4 minutes
Total Time 49 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bake
  • 2 pieces Chicken Breast using organic chicken enhances flavor
  • 2 cups Zucchini substitute with yellow squash if desired
  • 1 piece Onion yellow onion is preferred for sweetness
  • 2 tablespoons Olive Oil avocado oil can be used instead
  • 3 cloves Garlic minced, fresh is best
For the Seasoning
  • 1 teaspoon Smoked Paprika regular paprika can be an alternative
  • 1 teaspoon Ground Cumin coriander can be used sparingly as a substitute
  • 1 teaspoon Dried Oregano Italian seasoning can substitute
  • to taste Salt
  • to taste Pepper
For Garnish and Serving
  • 1/4 cup Fresh Cilantro or Parsley basil can be swapped in
  • 2 cups Cooked Rice quinoa works for a gluten-free option

Equipment

  • 9x13-inch baking dish
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
  2. In a large mixing bowl, add bite-sized pieces of chicken breast, diced zucchini, and chopped onion. Stir gently to combine.
  3. Drizzle the mixture with olive oil and add minced garlic, smoked paprika, ground cumin, dried oregano, salt, and pepper. Mix well.
  4. Optionally, sprinkle zucchini with salt and let it rest for 15 minutes, then pat dry to enhance texture.
  5. Spread the chicken and vegetable mixture evenly in the prepared baking dish.
  6. Bake for 25-30 minutes, checking the chicken temperature at 20 minutes. It should reach 165°F (74°C).
  7. Broil on high for 2-3 minutes for extra caramelization, watching closely to prevent burning.
  8. Remove from the oven, garnish with cilantro or parsley, and let rest for 3-4 minutes before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 32gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 85mgSodium: 450mgPotassium: 600mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 20mgCalcium: 40mgIron: 2mg

Notes

Cut chicken and veggies into similar sizes for even cooking. Consider marinating chicken for more flavor and draining excess moisture from zucchini for a firmer texture.

Tried this recipe?

Let us know how it was!