Description
A delicious baked chicken dish with zucchini, onion, and spices, served over rice.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts (Use thighs for a juicier option.)
- 2 medium zucchinis (Yellow squash works beautifully.)
- 1 medium onion (Shallots provide a milder taste.)
- 2 tablespoons olive oil (Avocado oil offers a unique flavor twist.)
- 2 cloves garlic, minced (Fresh garlic will bring out the best taste.)
- 1 teaspoon smoked paprika (Use regular paprika for a milder flavor.)
- ½ teaspoon ground cumin (Increase to 1 teaspoon for a stronger taste.)
- ½ teaspoon dried oregano (Fresh oregano can be used for brightness.)
- Salt and black pepper to taste (Adjust according to your preferences.)
- ¼ cup fresh cilantro or parsley, chopped (Basil can be a delightful substitute.)
- 2 cups cooked rice (Quinoa for a gluten-free alternative.)
Instructions
- Preheat your oven to 375°F (190°C). Grease a large baking dish with a little olive oil to prevent sticking and ensure easy cleanup.
- Combine the chicken, diced zucchinis, and onion in a mixing bowl. Make sure the chicken is cut into uniform pieces to allow for even cooking throughout the bake.
- Drizzle the mixture with olive oil and add the minced garlic along with the spices. Toss everything together until all ingredients are well-coated with the flavorful seasoning.
- (Optional) If desired, drain the zucchini with a sprinkle of salt for 15 minutes to reduce moisture. This step enhances the texture but is not necessary if you’re short on time.
- Spread the chicken and vegetable mixture evenly in the greased baking dish. Keeping everything in a single layer will help achieve that delicious caramelization instead of steaming.
- Bake the dish in the preheated oven for 25-30 minutes. The bake is ready when the chicken reaches an internal temperature of 165°F; start checking at the 20-minute mark.
- Broil for a final touch! For a perfect golden-brown top, switch the oven setting to broil for 2-3 minutes, but watch closely to avoid burning.
- Garnish with fresh herbs and a sprinkle of smoked paprika before serving. Plate your bake over rice, allowing it to soak up all the wonderful flavors.
Notes
- This recipe can easily be adapted with other vegetables or spices based on personal preference.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg