Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 medium zucchinis, diced
- 1 medium onion, diced
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp smoked paprika (plus extra for garnish)
- ½ tsp ground cumin
- ½ tsp dried oregano
- Salt and black pepper to taste
- ¼ cup fresh cilantro or parsley, chopped
- 2 cups cooked rice, for serving
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a baking dish.
- Combine chicken, zucchini, and onion in a large bowl. Drizzle with olive oil and add garlic, smoked paprika, cumin, oregano, salt, and pepper. Toss to coat.
- Optionally, salt diced zucchini and let sit 15 minutes to reduce moisture. Pat dry before combining.
- Transfer mixture to baking dish in a single layer.
- Bake 25–30 minutes until chicken reaches 165°F and zucchini is tender. Optionally broil 2–3 minutes for caramelized edges.
- Remove from oven, sprinkle with herbs and extra paprika. Serve over rice.
Notes
- Cut chicken uniformly for even cooking and aim for 165°F internal temperature.
- Marinate chicken in oil and spices for 30 minutes for stronger flavor.
- Serve over rice to absorb cooking juices; drain excess liquid for drier result.
- Store leftovers in refrigerator up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American, Mediterranean
Nutrition
- Serving Size: 1 plate
- Calories: 320
- Sugar: 3 g
- Sodium: 250 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 36 g
- Cholesterol: 85 mg