Description
This easy and flavorful Baked Chicken and Zucchini recipe combines tender, golden-roasted chicken chunks with juicy zucchini, all seasoned with herbs, garlic, and olive oil. It’s a healthy, one-pan meal perfect for busy weeknights, low-carb lifestyles, and meal prep.
Ingredients
Scale
- 2 large boneless skinless chicken breasts (or thighs)
- 2 medium zucchini, chopped into half-moons
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon lemon juice (optional)
Instructions
- Preheat the oven to 425°F (220°C).
- Cut the chicken into 1-inch cubes and slice the zucchini into thick half-moons. Place both in a large bowl.
- Drizzle olive oil over the chicken and zucchini. Add minced garlic, dried oregano, thyme, salt, and pepper. Toss well to coat evenly.
- Spread everything in a single layer on a rimmed baking sheet, making sure pieces aren’t overcrowded.
- Bake for 20–25 minutes, flipping halfway through, until chicken reaches 165°F internal temperature and turns golden.
- Optional: Drizzle lemon juice or sprinkle fresh herbs (like parsley or basil) on top before serving.
Notes
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 3g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 80mg
Keywords: Baked Chicken Zucchini