Ingredients
Scale
- 1 lb boneless, skinless chicken breasts (cut into bite-sized pieces)
- 2 medium zucchinis (diced)
- 1 medium onion (diced)
- 2 tablespoons olive oil
- 2 cloves garlic (minced)
- 1 teaspoon smoked paprika (plus extra for garnish)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- Salt and black pepper (to taste)
- 1/4 cup fresh cilantro or parsley (chopped)
- 2 cups cooked rice (for serving)
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a large baking dish with olive oil or cooking spray.
- In a large mixing bowl, combine the chicken pieces with diced zucchini and onion, tossing gently.
- Drizzle the olive oil over the mixture, then add garlic, smoked paprika, cumin, oregano, salt, and pepper. Toss until well-coated.
- Transfer the mixture to the prepared baking dish, spreading it in a single layer.
- Bake for 25-30 minutes until the chicken reaches an internal temperature of 165°F and the zucchini is tender.
- Remove from the oven and sprinkle with fresh herbs and extra smoked paprika. Serve over warm cooked rice.
Notes
Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. Can also be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg
Keywords: chicken, zucchini, bake, healthy, quick dinner