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
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
1. Preheat the oven to 425°F (220°C).
2. Cut the chicken into 1-inch cubes and slice the zucchini into thick half-moons. Place both in a large bowl.
3. Drizzle olive oil over the chicken and zucchini. Add minced garlic, dried oregano, thyme, salt, and pepper. Toss well to coat evenly.
4. Spread everything in a single layer on a rimmed baking sheet, making sure pieces aren’t overcrowded.
5. Bake for 20–25 minutes, flipping halfway through, until chicken reaches 165°F internal temperature and turns golden.
6. Optional: Drizzle lemon juice or sprinkle fresh herbs (like parsley or basil) on top before serving.
Notes
Don’t overcrowd the baking sheet—spread ingredients in a single layer for caramelization.
Use zucchini that’s firm with shiny skin for best texture. Avoid overripe ones with too many seeds.
Chicken thighs offer extra juiciness, but breasts keep it lean and light.
Nutrition
- Serving Size: 1 portion
- Calories: 290
- Sugar: 3g
- Sodium: 520mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 90mg
Keywords: baked chicken, chicken and zucchini, sheet pan meal