Easy chicken and zucchini baked alongside hearty pieces of onion and the perfect amount of spices. It’s the ultimate easy dinner for a hungry family. ♡
I’ve been making this Easy Baked Chicken and Zucchini recipe on repeat because it’s just so tasty and practical!
All one has to do is chop up the ingredients, add it to a big bowl, add the seasonings, a little olive oil, give it all a toss—and viola! Ready for the oven.
On another note, you guys! The Altan family has a week and a half left until we catch our one-way flight to Turkey! Honestly, I have been experiencing so much anxiety, so many questions are running through my head, yet still so much excitement!!
If you are new here, hi, I’m Ashley, I married a Turk, and we have two little girls. Recently, we made the jump to move to Turkey!
I am so looking forward to sharing my journey with you. ♡
Ingredients to Make Baked Chicken and Zucchini
| Chicken Breast | Boneless, skinless chicken, and about one pound of it. |
| Onion | Feel free to use red, white, or yellow onion. Use what you have on-hand. |
| Zucchini | Though the recipe calls for one zucchini, sometimes I like to add an extra whole zucchini if I were making it just for grown-ups. |
| Olive oil | Olive oil adds a nice buttery texture and flavor. Feel free to use avocado oil instead. |
| Spices | Spices like cumin, oregano, garlic powder, smoked paprika, salt, and pepper season this dish to perfection. |
I used two different types of veggies—onion and zucchini. I don’t see why you can’t experiment with others.
Here are some ideas:
- Corn
- Sweet bell peppers
- Peas
- Carrots
- Cauliflower
How to Serve Baked Chicken and Zucchini
For a Whole30 approved meal, serve this dish with fluffy quinoa. On the other hand, buttery rice or a nice fresh salad will also work.
This time around, I served this dish with jasmine basmati rice. It was spectacular!
How Long Does Baked Chicken and Zucchini Last?
After baking in the oven, any leftovers can be covered with a lid or foil and placed into the fridge for up to three days.
More Delicious Recipes
- Greek Chicken with Lemon and Feta
- Amazing Garlicky Zucchini Yogurt
- Rosemary Yogurt Muffins {gluten-free}
- Creamy Zucchini Hummus {Whole30}
- Quinoa Salad {Cooking Classy}
Read the recipe from start to finish. You will better understand the flow of the recipe and identify any unfamiliar words or methods.
Shop for the ingredients beforehand. When you shop ahead, you are less likely to swap out ingredients for what you don’t have, thus creating a complete recipe fail. I know you are going to do great!
Did you make this recipe? Don’t forget to leave a comment below and an honest rating. ♡
Easy chicken and zucchini baked alongside onion and the perfect amount of spices. It’s the perfect easy dinner for a hungry family.
- 1 pound boneless skinless, chicken breast cut into bite-size pieces
- 1 medium-size onion chopped into large pieces similar to the size as the chicken
- 1 zucchini sliced vertically into four large pieces, then chopped into smaller pieces.
- 2 tbsp extra virgin olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp cumin
- 1 tsp sea salt or salt to taste
- ¼ tsp freshly milled pepper or pepper to taste
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Preheat the oven to 425°F
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In a large bowl, add all of the spices, salt, and pepper. Then, add the olive oil and mix everything until a “marinade” forms.
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When ready, add the cut-up chicken, onion, and zucchini to the marinade. Next, give a toss to fully incorporate the ingredients with the seasonings. You may marinate this for up to 24 hours.
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Transfer the chicken and veggies to a baking dish and bake it in the oven uncovered at 425°F for 30 minutes.
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Enjoy while hot and serve with fluffy quinoa or buttery rice.
Store leftovers in an air-tight container for up to 3 days.
