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Baked Chicken and Zucchini Recipe
Marigold Voss

Baked Chicken and Zucchini

A healthy and flavorful baked chicken and zucchini dish made with simple seasonings and oven-roasted to perfection. This easy one-pan recipe is perfect for a quick and nutritious dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Marinating Time 20 minutes
Total Time 1 hour 5 minutes
Servings: 4 People
Course: Main Course
Cuisine: American, Mediterranean
Calories: 350
Ingredients Equipment Method Video Notes

Ingredients
  

  • 2 pcs Chicken breast boneless, skinless
  • 2 cups Zucchini sliced
  • 2 tbsp Olive oil extra virgin preferred
  • 3 cloves Garlic minced
  • 1 tsp Paprika smoked or regular
  • 1 tsp Dried oregano or Italian seasoning
  • ½ tsp Black pepper to taste
  • ½ tsp Salt adjust as needed
  • 1 tbsp Lemon juice fresh
  • 2 tbsp Parmesan cheese optional, grated

Equipment

  • 1 Baking dish or tray
  • 1 Mixing bowl
  • 1 Knife
  • 1 Cutting board
  • 1 Measuring spoons

Method
 

  1. Preheat oven to 200°C (400°F).
  2. In a mixing bowl, combine olive oil, garlic, paprika, oregano, salt, black pepper, and lemon juice.
  3. Add chicken breasts and coat well with the marinade.
  4. Place sliced zucchini in a baking dish and drizzle lightly with oil.
  5. Arrange marinated chicken on top of the zucchini.
  6. Sprinkle Parmesan cheese over the top (optional).
  7. Bake in the preheated oven for 25–30 minutes until chicken is fully cooked.
  8. Let rest for 5 minutes before serving.
  9. Serve warm and enjoy.

Video

Notes

  • You can add other vegetables like bell peppers or carrots.
  • For extra flavor, marinate chicken overnight.
  • Use chicken thighs for a juicier result.
  • Ensure chicken reaches safe internal temperature before serving.