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 bowl, combine chicken, zucchini, and onion.
- Add olive oil, garlic, smoked paprika, cumin, oregano, salt, and pepper. Toss until evenly coated.
- Optional: Salt zucchini lightly and rest 15 minutes, then pat dry to reduce moisture.
- Transfer mixture to baking dish in a single layer.
- Bake 25–30 minutes, until chicken reaches 165°F and zucchini is tender.
- Optional: Broil 2–3 minutes for golden edges.
- Remove from oven, garnish with herbs and extra smoked paprika. Rest briefly, then serve over rice.
Notes
- Cut chicken evenly for consistent cooking.
- Marinate chicken in spices and oil for 30 minutes for deeper flavor.
- Increase spices by 25% for bolder taste.
- Serve over rice to absorb cooking juices.
- Store leftovers refrigerated up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Main Course
- Method: Baked
- Cuisine: American, Mediterranean