Easy Baked Chicken and Zucchini

 

Ingredients:

US Customary:

• 1 pound boneless, skinless chicken breast, cut into bite-size pieces
• 1 medium onion, chopped into large pieces similar in size to the chicken
• 1 zucchini, sliced vertically into four large pieces, then chopped into smaller pieces
• 2 tablespoons extra virgin olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon cumin
• 1 teaspoon sea salt, or salt to taste
• ¼ teaspoon freshly ground pepper, or pepper to taste

Metric:

• 450 grams boneless, skinless chicken breast, cut into bite-size pieces
• 1 medium onion, chopped into large pieces similar in size to the chicken
• 1 zucchini, sliced vertically into four large pieces, then chopped into smaller pieces
• 30 ml extra virgin olive oil
• 5 grams garlic powder
• 5 grams smoked paprika
• 5 grams dried oregano
• 5 grams cumin
• 5 grams sea salt, or salt to taste
• 1 gram freshly ground pepper, or pepper to taste

Instructions:

1. Preheat the oven to 425°F (220°C).

2. In a large bowl, combine garlic powder, smoked paprika, dried oregano, cumin, sea salt, freshly ground pepper, and extra virgin olive oil. Mix until a marinade forms.

3. Add the chicken pieces, chopped onion, and zucchini to the marinade in the bowl. Toss well to coat all ingredients evenly with the seasonings. You can marinate this mixture for up to 24 hours in the refrigerator if desired.

4. Transfer the marinated chicken and vegetables to a baking dish, spreading them out evenly.

5. Bake uncovered in the preheated oven at 425°F (220°C) for 30 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.

6. Serve hot and enjoy with fluffy quinoa or buttery rice.

This simple and flavorful oven-baked chicken and vegetable dish makes a delicious and nutritious meal, perfect for any day of the week.