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  • Writer's pictureMegan George

Chicken Zucchini Bake


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


1. Preheat the oven to 425°F

2. In a large bowl, add all of the spices, salt, and pepper. Then, add the olive oil and mix

everything until a "marinade" forms.

3. 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.

4. Transfer the chicken and veggies to a glass baking dish and bake it in the oven

uncovered at 425°F for about 30 minutes.

5. Enjoy while hot and serve with fluffy quinoa, cauliflower rice or banza chickpea rice.

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