Ingredients
Method
- Preheat the oven to 375°F (190°C) and lightly grease a large baking dish with olive oil or cooking spray.
- In a large mixing bowl, combine the chicken pieces with diced zucchini and onion, tossing gently to mix evenly.
- Drizzle with olive oil, then add garlic, smoked paprika, cumin, oregano, salt, and black pepper. Toss thoroughly until all ingredients are well-coated.
- (Optional) To reduce excess moisture, place diced zucchini in a colander, sprinkle with 1/2 teaspoon salt, let sit for 15 minutes, then pat dry before adding to the bowl.
- Transfer the seasoned mixture to the prepared baking dish, spreading it into a single even layer to prevent steaming.
- Bake for 25–30 minutes, checking at the 20-minute mark. Chicken should reach 165°F and zucchini should be tender.
- For more caramelization, switch the oven to broil and broil for 2–3 minutes until edges are browned. Watch carefully.
- Remove from the oven and sprinkle with fresh herbs and an extra pinch of smoked paprika. Let rest 3–4 minutes before serving over rice.
Notes
For extra flavor, add a squeeze of lemon before serving or mix in a spoonful of Greek yogurt for creaminess. Leftovers reheat well and make a great meal prep option.
