Description

This Baked Chicken and Zucchini is a simple yet flavorful one-pan meal that’s perfect for a quick weeknight dinner. Tender chicken thighs or breasts are seasoned to perfection and baked alongside fresh zucchini slices, creating a healthy and satisfying meal. It’s low-maintenance, packed with protein and veggies, and sure to become a family favorite.

Ingredients

Scale

For the Chicken and Zucchini:

4 boneless, skinless chicken breasts or thighs
2 medium zucchini, sliced
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
½ teaspoon paprika
Salt and black pepper to taste
½ teaspoon red pepper flakes (optional for heat)

For Garnish (optional):

Fresh parsley, chopped
1 tablespoon lemon juice (optional)

Instructions

1. Preheat the Oven:

Preheat the oven to 400°F (200°C).
Line a baking sheet with parchment paper or lightly grease with oil.

2. Prepare the Chicken:

Pat the chicken breasts or thighs dry with a paper towel.
Rub the chicken with olive oil, and season both sides with garlic powder, onion powder, oregano, paprika, salt, pepper, and red pepper flakes (if using).

3. Prepare the Zucchini:

Slice the zucchini into rounds or half-moons.
Toss the zucchini slices with a little olive oil and season with salt, pepper, and a pinch of garlic powder.

4. Bake:

Place the seasoned chicken on one side of the prepared baking sheet and arrange the zucchini slices on the other side.
Bake for 25-30 minutes or until the chicken reaches an internal temperature of 165°F (75°C) and the zucchini is tender and slightly golden.

5. Serve:

Once done, remove from the oven and let the chicken rest for a few minutes.
Optionally, squeeze some lemon juice over the chicken and zucchini and garnish with chopped parsley before serving.

Notes

For extra flavor, top the chicken with a little grated parmesan cheese during the last 5 minutes of baking.
Feel free to swap zucchini for other vegetables like bell peppers, broccoli, or asparagus.
Serve with a side of rice, quinoa, or a simple green salad for a complete meal.
Leftovers can be stored in the fridge for up to 3 days.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Dinner
Cuisine: Healthy, Mediterranean-Inspired, Low-Carb

Nutrition

Serving Size: 4 servings
Calories: 280
Sugar: 4g
Sodium: 460mg
Fat: 14g
Carbohydrates: 7g
Fiber: 2g
Protein: 35g