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 oven to 375°F (190°C) and lightly grease a large baking dish.
- In a large mixing bowl, combine chicken, zucchini, and onion.
- Drizzle with olive oil and add garlic, smoked paprika, cumin, oregano, salt, and pepper. Toss until evenly coated.
- Optionally, place zucchini in a colander with ½ teaspoon salt for 15 minutes to reduce moisture, then pat dry.
- 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 fresh herbs and smoked paprika. Let rest 3-4 minutes and serve over rice.
Notes
- Cut chicken into uniform pieces for even cooking.
- Marinate chicken in oil and spices for 30 minutes for maximum flavor.
- Increase spices by 25% or add ½ teaspoon Italian seasoning for stronger flavors.
- Serve over rice to absorb cooking juices. For drier result, drain excess liquid and return to oven 5 minutes.
- 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 portion
- Calories: 320
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 70 mg