The Scoop
A budget-friendly, flavorful chicken and zucchini bake perfect for a quick, tasty meal.
If you are trying to keep a controlled budget for your meals, but you also don't want to skimp on your 5-star palate for fine food, this recipe hits all of the marks on the uptick scale! This low-on-the-dough banquet of flavor we call Chicken Zucchini Bake doesn't comprise an inch when it comes to its exquisite taste. The interestingly delicious and juicy, marinated chicken mixed with the opulently tender vegetable chunks are a mutual fund of richness when bonded with some spend-thrifty fluffy rice and couscous. Take some stock in this Chicken Zucchini Bake to help diversify the meal monies on your menu spreadsheet and raise the bar for this economically responsible. Affordable doesn't mean deplorable, so up your bill-of-fare portfolio to include this dividend of divine deliciousness! Feel secure knowing it will provide a satisfying yield-on-return!
Ingredients
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 pound chicken breasts, boneless and skinless, cut into bite-size pieces
- 1 medium onion, chopped into medium pieces
- 1 zucchini, sliced vertically into four large pieces, then chopped into smaller pieces
- quinoa, optional, to taste, cooked and warm, for serving
Directions
- Preheat the oven to 425 degrees F.
- Line an 18x26-inch baking sheet with parchment paper.
- In a large bowl, add the garlic powder, the smoked paprika, the dried oregano, the cumin, the extra-virgin olive oil, the salt, and the black pepper and mix well.
- Add the chicken breasts, the onions, and the zucchini to the marinade mixture and toss to coat.
- Transfer the chicken mixture to the prepared baking sheet and bake until the chicken breasts reach an internal temperature of 165 degrees F, about 30 minutes.
- Serve the chicken mixture with the quinoa.
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