Easy Baked Chicken and Zucchini Recipe

Easy Baked Chicken & Zucchini: Dinner in a Dash!

Ever had one of those nights where you just wanna eat something super tasty but don’t wanna spend ages in the kitchen? 🙋‍♀️ Like, can I get a quick miracle on a plate?

Okay, so first off, I made this Easy Baked Chicken and Zucchini last week, and I’m still dreaming about it. I mean, it’s everything you want for a busy weeknight: quick, easy, and healthy-ish! The best part? It all goes in one dish. Less cleanup! 🙌

Okay, Let’s Talk Ingredients

So, you’re gonna need some stuff. Nothing too fancy, promise!

– 1 pound boneless, skinless chicken breast (chop it into bite-sized pieces, no one wants to wrestle with giant chunks)
– 1 medium onion (I go for big pieces, like your chicken, so they roast nice)
– 1 zucchini (slice it up, I usually go for four big slices then chop them)
– 2 tbsp extra virgin olive oil (because we’re fancy, right?)
– 1 tsp garlic powder (it’s a must)
– 1 tsp smoked paprika (adds that smoky vibe—yum!)
– 1 tsp dried oregano (like a sprinkle of Italian sunshine)
– 1 tsp cumin (gives it a lil’ kick)
– 1 tsp sea salt (or whatever salt you have… I won’t judge)
– ¼ tsp freshly milled pepper (or just grab that pepper shaker, no biggie)

Grab your grocery bags and let’s go!

So Here’s Why I Make This Constantly

Okay, personal moment here. A few weeks ago, I was totally *that* person who forgot to defrost any meat. 😂 It was 5 PM, and I had a hangry crowd (aka my family) ready to pounce. Then I remembered this easy recipe! I just grabbed a few ingredients I already had lying around and *boom*—dinner was saved. The chicken turned out juicy, the zucchini was soft but not mushy, and we all dug in like it was the best meal ever. And, guys, my kids actually ate their veggies!!! *Miracle.*

And the leftovers? Oh man, they’re even better the next day!

The One Trick That Changes Everything

Okay, listen up! I totally recommend marinating the chicken and veggies. Seriously. Just toss everything together and let it sit for at least 15 minutes (or even overnight if you’re a meal prep pro). It makes such a difference—flavor explosion! You’ll thank me later, promise.

Don’t Mess This Up (My Top Tips)

– Don’t skip the marinating time! I’ve made it once without waiting, and it was, like, meh.
– Check it early! Bake for 30 minutes but start checking at 25. Ovens are sneaky!
– Use fresh spices. If they’re older than my dog, toss ‘em!
– Mix it up! If you’re feeling adventurous, throw in some bell peppers or mushrooms. I won’t tell!

How to Keep Them From Disappearing (Or, How to Store Them)

So, if you somehow have leftovers (which, honestly, I doubt you will), just pop them in an airtight container and keep ’em in the fridge for up to 3 days. You can reheat in the oven or microwave. But, like, good luck keeping them around!

If You Liked This, You’ll Probably Like These Too

Okay, if you’re vibing with this, you might also love my:

1. One-Pan Lemon Garlic Salmon (so fresh!)
2. Spicy Shrimp Tacos (because tacos fix everything, right?)
3. Veggie Stir-Fry (for when you want something colorful and crunchy!)

So, what are your go-to quick dinners? Got any secrets that beat the craziness of weeknight cooking? Share with me! 🍽️💬