Baked Chicken and Zucchini

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If you’re looking for a satisfying, nutritious, and fuss-free weeknight dinner, Baked Chicken and Zucchini is your answer. Juicy chicken breast chunks are roasted to golden perfection with vibrant zucchini, all coated in a blend of herbs, garlic, and olive oil. It’s a meal that bursts with Mediterranean flavor and comes together in just one pan—hello easy cleanup!

Perfectly balanced between protein and veggies, this dish is low in carbs but high in satisfaction. Whether you’re serving it over rice, tossing it into a salad, or eating it straight from the sheet pan, Baked Chicken and Zucchini delivers on taste and simplicity every single time. It’s ideal for meal prep, too, staying just as flavorful after a quick reheat.

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What Kind of Chicken and Zucchini Should I Use?

For best results, use boneless, skinless chicken breasts or thighs. Thighs offer a juicier bite, while breasts keep it lean. Zucchini should be firm and vibrant with glossy skin. Avoid overly large zucchinis as they contain more seeds and water, which can make the dish soggy.

Cut your chicken into evenly sized cubes to ensure even cooking. Do the same with the zucchini to get that perfect caramelized edge without overcooking it.

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Ingredients for the Baked Chicken and Zucchini

Chicken Breasts or Thighs
This is the heart of the recipe. Choose high-quality cuts, either breast for lean protein or thighs for extra tenderness.

Zucchini
Mild and slightly sweet, zucchini roasts beautifully and soaks up all the savory herbs and spices.

Olive Oil
Adds richness and helps achieve that golden, roasted finish. Go for extra virgin for the best flavor.

Garlic
Fresh minced garlic adds a warm, robust punch that complements both the chicken and zucchini.

Dried Oregano & Thyme
These classic herbs bring depth and an earthy aroma that lifts the entire dish.

Salt & Pepper
Simple seasonings that let the natural flavors shine.

Lemon Juice (Optional)
A squeeze of lemon at the end brightens everything up with a fresh, zesty kick.

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How To Make the Baked Chicken and Zucchini

Step 1: Prep the Ingredients

Start by preheating your oven to 425°F (220°C). While it heats, dice the chicken into 1-inch cubes and cut the zucchini into thick half-moons. Place both in a large mixing bowl.

Step 2: Season and Toss

Drizzle olive oil over the chicken and zucchini. Add minced garlic, dried oregano, thyme, salt, and pepper. Toss everything until the pieces are evenly coated with the seasoning blend.

Step 3: Arrange on a Baking Sheet

Spread the mixture in a single layer on a rimmed baking sheet. Be sure the chicken and zucchini are not crowded; this helps them roast instead of steam.

Step 4: Bake to Perfection

Place the tray in the preheated oven and bake for 20–25 minutes. Halfway through, flip the pieces to ensure even browning. When the chicken reaches an internal temperature of 165°F and is golden, it’s ready.

Step 5: Add a Finishing Touch

Optional but highly recommended: once out of the oven, drizzle with a bit of fresh lemon juice or a sprinkle of chopped fresh herbs like parsley or basil for extra brightness.

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How to Serve and Store Baked Chicken and Zucchini

This dish is incredibly versatile. Serve it over warm basmati or jasmine rice, toss it into cooked pasta, or even pile it onto a bed of fresh greens for a protein-packed salad. Want to keep it low carb? Cauliflower rice or roasted spaghetti squash works beautifully.

Leftovers store well in an airtight container in the fridge for up to 4 days. To reheat, simply pop it in the microwave or warm it on a skillet with a splash of olive oil. It holds up wonderfully for meal prep and can even be frozen for up to a month.

Frequently Asked Questions

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs are a great alternative. They tend to be juicier and more forgiving if slightly overcooked.

Can I make this recipe ahead of time?

Absolutely. You can chop and season the ingredients in advance, storing them in the fridge until you’re ready to bake.

What other vegetables can I add?

Bell peppers, cherry tomatoes, or mushrooms make great additions. Just be sure to cut them in similar sizes so they cook evenly.

How do I prevent the zucchini from turning mushy?

Avoid overbaking and don’t cut the zucchini too thin. Also, make sure everything is spread out evenly on the baking sheet.

Is this recipe keto-friendly?

Yes! This dish is low in carbs and high in healthy fats and protein, making it great for keto or low-carb diets.

What seasonings can I experiment with?

Feel free to swap in Italian seasoning, smoked paprika, or a dash of chili flakes for a bit of heat.

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Want More Chicken Dinner Ideas?

If you loved this Baked Chicken and Zucchini, here are some other mouthwatering meals you might enjoy next:

• Lemon Garlic Butter Chicken Bites with Savory Parmesan Linguine for a rich, comforting twist.
• Garlic Butter Chicken with Creamy Ricotta Alfredo Pasta if you’re in the mood for something creamy and cozy.
• One-Pot Creamy Chicken Pasta Dinner for a no-fuss, all-in-one meal.
• Smoky Chipotle BBQ Chicken and Rice Skillet for those craving a little heat.
• Classic Chicken with Buttered Noodles for a timeless dinner staple.

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dinner board so you can come back to it anytime: Life with Nina on Pinterest

And let me know how yours turned out in the comments below! Did you add extra veggies or spice it up with chili flakes? I love seeing your delicious results and creative spins.

Let’s keep cooking simple, tasty, and fun together!

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