Easy Baked Chicken and Zucchini Recipe

This Easy Baked Chicken and Zucchini is your new weeknight superstar meal—juicy, boldly seasoned chicken with tender veggies, all roasted to golden perfection in just one pan. You’ll love the bold flavors and how truly effortless it is to have a healthy, satisfying dinner on the table in under an hour!

Ingredients You’ll Need

Every element in this Easy Baked Chicken and Zucchini recipe plays a part—there’s nothing fussy here, just honest, everyday ingredients that shine. Let’s look at how each one transforms a handful of basics into something wonderfully flavorful.

• Boneless skinless chicken breast (1 pound): Cut into bite-size pieces, the chicken soaks up all those fantastic spices and stays ultra-juicy in the oven.
• Onion (1 medium): Chopped into hearty chunks, onion caramelizes while baking, lending sweetness and irresistible aroma to the dish.
• Zucchini (1 medium): Sliced and chopped, zucchini turns tender and velvety as it roasts—plus it brings that pop of green!
• Extra virgin olive oil (2 tbsp): Helps everything roast beautifully and carries the flavors of your spices.
• Garlic powder (1 tsp): Adds savory depth and classic flavor with zero need to peel and chop garlic cloves.
• Smoked paprika (1 tsp): Makes the dish warm and slightly smoky—don’t skip it if you want that just-grilled flavor!
• Dried oregano (1 tsp): Earthy and aromatic, this herb brightens the overall flavor.
• Cumin (1 tsp): That unmistakable, subtly spicy aroma—cumin makes the marinade irresistible.
• Sea salt (1 tsp) and freshly milled pepper (¼ tsp): Season to taste, and don’t be shy; these will perfectly enhance everything in the pan.

Variations

Easy Baked Chicken and Zucchini is endlessly tweakable—so if you want to make it your own or need to use up whatever’s in your fridge, go for it! Here are a few favorite variations for new spins and dietary tweaks.

• Swap Your Veggies: Toss in red bell pepper, mushrooms, or cherry tomatoes for a colorful twist—you can really use whatever’s in season.
• Make It Spicy: Add a pinch of red pepper flakes or a drizzle of hot sauce to your marinade for a gentle kick.
• Go Low-Carb: Skip the rice and serve your Easy Baked Chicken and Zucchini over cauliflower rice to keep it light and grain-free.
• Dairy Boost: Crumble a little feta over the top right before serving for a pop of creamy, tangy flavor.

How to Make Easy Baked Chicken and Zucchini

Step 1: Prep Your Marinade

Start by preheating your oven to 425°F—high heat ensures you’ll get that lovely, roasted flavor. In a large bowl, mix your olive oil, garlic powder, smoked paprika, oregano, cumin, salt, and pepper together until you’ve got a fragrant, thick spice paste.

Step 2: Toss Chicken and Veggies

Add your bite-size chicken pieces, chopped onion, and zucchini into the bowl with the marinade. Give everything a really good toss so each piece is well coated—don’t be afraid to get in there with your hands for the best coverage!

Step 3: Marinate for Flavor (Optional)

If you have an extra 15 minutes (or even overnight!), pop the chicken and veggies in the fridge to marinate. The longer you leave it, the bolder and richer the flavors will get, but this step is totally optional for busy nights.

Step 4: Bake to Perfection

Spread everything out in a single layer in your favorite baking dish—don’t overcrowd, so you get some caramelization. Bake uncovered for 30 minutes, or until the chicken is beautifully golden and cooked through, and the veggies are melt-in-your-mouth tender.

Step 5: Serve Hot and Enjoy

As soon as it’s out of the oven, serve your Easy Baked Chicken and Zucchini while it’s piping hot, paired with fluffy quinoa, buttery rice, or whatever grain you’re craving. Dinner is ready to steal the show!

How to Serve Easy Baked Chicken and Zucchini

Garnishes

Take your Easy Baked Chicken and Zucchini up a notch with a scattering of fresh chopped parsley, a squeeze of lemon, or even a little grated parmesan for a savory finish. These little touches add pop, freshness, and extra visual appeal—don’t skip them!

Side Dishes

This recipe pairs beautifully with a bed of fluffy quinoa or rice—either soaks up those pan juices like a dream. Or, keep it low-carb and dish it up alongside a simple green salad for an ultra-light, vibrant meal.

Creative Ways to Present

Turn your Easy Baked Chicken and Zucchini into colorful rice bowls, stuff it into warm pita bread with a dollop of tzatziki, or plate it up family-style on a big platter for an inviting, shareable feast.

Make Ahead and Storage

Storing Leftovers

Let leftovers cool completely, then pop them into an airtight container and refrigerate—they’ll keep beautifully for up to 4 days. Perfect for meal prep or quick lunches!

Freezing

You can absolutely freeze your Easy Baked Chicken and Zucchini. Store portions in freezer-safe containers for up to 2 months. For best results, thaw overnight in the fridge before reheating.

Reheating

Gently reheat in a 350°F oven or a covered skillet on the stove until warmed through, or use the microwave in short bursts—just enough to bring back that cozy, just-cooked goodness without drying things out.

FAQs

Final Thoughts

If you’re craving a dinner that’s comforting, healthy, and truly no-fuss, Easy Baked Chicken and Zucchini delivers every single time. I hope you’ll try it soon—there’s something so satisfying about a meal that looks this gorgeous and tastes even better. Don’t be surprised if it earns a permanent spot in your weekly rotation!

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