Go Back
–+ servings
Chicken Zucchini Bake Recipe

Flavorful Chicken Zucchini Bake Recipe for a Cozy Dinner

This Chicken Zucchini Bake Recipe is a quick, protein-packed comfort meal perfect for dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Optional Salting Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bake
  • 1 pound boneless, skinless chicken breasts Main protein source, providing over 30 grams of protein per serving.
  • 2 medium zucchinis Can substitute with yellow squash for variety.
  • 1 medium onion Can replace with shallots or green onions for a milder taste.
  • 2 tablespoons olive oil Also serves as a substitute with avocado oil.
  • 2 cloves garlic Use garlic powder in a pinch.
  • 1 teaspoon smoked paprika Consider using regular paprika for a milder flavor.
  • 1 teaspoon ground cumin Can be omitted if unavailable.
  • 1 teaspoon dried oregano Substitute with Italian seasoning if desired.
  • to taste salt Essential seasoning for balancing flavors.
  • to taste black pepper Essential seasoning for balancing flavors.
For the Garnish
  • 1/4 cup fresh cilantro or parsley Substitute with basil for a different twist.
For the Base
  • 2 cups cooked rice Quinoa or couscous can be used instead.

Equipment

  • 9x13-inch baking dish
  • large mixing bowl
  • Spatula
  • Colander

Method
 

Preparation Steps
  1. Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish with olive oil or cooking spray.
  2. In a large mixing bowl, add the boneless, skinless chicken breasts, diced zucchini, and chopped onion. Toss gently.
  3. Drizzle with olive oil and add minced garlic, smoked paprika, ground cumin, dried oregano, salt, and black pepper. Toss to combine.
  4. Consider placing diced zucchini in a colander and sprinkling with salt. Let sit for 15 minutes, then pat dry.
  5. Transfer the chicken and vegetable mixture to the greased baking dish, spreading evenly.
  6. Bake for 25-30 minutes, checking at 20 minutes to ensure chicken reaches 165°F (75°C) and zucchini is tender.
  7. Broil for the last 2-3 minutes for added caramelization, watching closely.
  8. Garnish with freshly chopped cilantro or parsley and serve immediately over the cooked rice.

Nutrition

Serving: 1servingCalories: 380kcalCarbohydrates: 45gProtein: 35gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 85mgSodium: 600mgPotassium: 850mgFiber: 4gSugar: 3gVitamin A: 700IUVitamin C: 20mgCalcium: 30mgIron: 2mg

Notes

This recipe is ideal for meal prep and can be stored in the refrigerator for up to 3 days.

Tried this recipe?

Let us know how it was!