Easy Chicken Zucchini Bake (Healthy, High-Protein One-Pan Dinner!)

Looking for a simple, healthy, and satisfying dinner to reset after the holiday indulgences? This Easy Chicken Zucchini Bake is your answer. It delivers over 30 grams of protein per serving from lean chicken breast, sneaks in plenty of fresh vegetables, and comes together in just one baking dish with about 10 minutes of prep. The result is tender, flavorful chicken with deliciously caramelized zucchini edges—a healthy dinner recipe that’s anything but boring. It’s the perfect family-friendly weeknight meal that feels light yet is incredibly filling.

Our recipe improves upon the competitor’s version with more precise techniques to ensure the chicken stays juicy and the zucchini roasts instead of steaming. We focus on achieving those perfect caramelized edges and providing clear guidance for meal prep, making this a fantastic high-protein option for your healthy eating goals.

Why This is the Perfect Post-Holiday Dinner

This recipe is designed for simplicity and nourishment. It’s incredibly quick and easy, requiring minimal active time. It’s a complete, balanced meal in one dish, packed with protein and veggies. It uses simple, whole ingredients you can feel good about. Best of all, it’s naturally gluten-free and low-carb, making it a great choice for a light reset.

Key Ingredients for a Flavorful Bake

The magic is in the simple combination of fresh ingredients and robust spices.

For the Bake:

• 1.5 lbs Boneless, Skinless Chicken Breasts, cut into 1-inch cubes
• 3 medium Zucchinis (about 1.5 lbs), chopped into ½-inch chunks
• 1 large Yellow Onion, chopped
• 3 cloves Garlic, minced
• 2 tbsp Olive Oil
• 1 ½ tsp Smoked Paprika (the key flavor!)
• 1 tsp Dried Oregano
• 1 tsp Garlic Powder
• 1 tsp Kosher Salt
• ½ tsp Black Pepper
• ¼ cup fresh Parsley or Cilantro, chopped (for garnish)

Optional for Serving:

• Cooked rice, quinoa, or cauliflower rice
• Lemon wedges

Step-by-Step Instructions

Follow these steps for a perfectly cooked, flavorful bake every time.

Step 1: Prep the Zucchini (The Secret for Less Sogginess)

Preheat your oven to 400°F (200°C). Place the chopped zucchini in a colander and toss with ½ teaspoon of salt. Let it sit for 10-15 minutes while you prep other ingredients. This draws out excess water. Rinse briefly and pat the zucchini pieces very dry with paper towels or a clean kitchen towel.

Step 2: Season the Chicken and Veggies

In a large bowl, combine the chicken cubes, dried zucchini, chopped onion, and minced garlic. Drizzle with olive oil. Add the smoked paprika, oregano, garlic powder, salt, and pepper. Use your hands or a spoon to toss everything until evenly and thoroughly coated.

Step 3: Bake to Perfection

Spread the mixture in a single layer in a 9×13 inch baking dish or on a large, rimmed baking sheet lined with parchment paper. Do not overcrowd. Bake for 20-25 minutes, or until the chicken is cooked through (reaches 165°F internally) and the zucchini is tender with browned edges.

Step 4: Optional Crispy Finish

For extra caramelization, switch your oven to broil for the final 2-3 minutes. Watch it closely to prevent burning!

Step 5: Garnish and Serve

Remove from the oven and let it rest for 5 minutes. Garnish generously with fresh parsley or cilantro. Serve immediately over a bed of rice or with a side of our Greek Lemon Chicken Soup (Avgolemono) for a complete, comforting meal.

Expert Tips for the Best Results

• Dry Your Zucchini: The salting and drying step is crucial for avoiding a watery bake and achieving roasted, not steamed, zucchini.
• Uniform Sizing: Cut the chicken and zucchini into similar-sized pieces for even cooking.
• Don’t Crowd the Pan: Use a large enough dish so everything sits in a single layer. Overcrowding creates steam.
• High Heat: Baking at 400°F ensures the chicken cooks quickly and the vegetables caramelize.
• Meal Prep Champion: This bake stores and reheats beautifully. Portion it out with Cilantro Lime Rice for easy lunches all week.
• Variations: Add chopped bell peppers, cherry tomatoes, or a sprinkle of feta cheese before baking.

What to Serve for a Complete Healthy Meal & More Recipes

Love this simple, healthy bake? It pairs perfectly with light sides. For another fantastic high-protein, veggie-packed dish that’s also incredibly easy, try our popular Brazilian Coconut Chicken Recipe. If you’re looking for a different kind of comforting, one-dish meal, our Slow Cooker Cowboy Casserole is always a family favorite. And to see another great take on a protein-focused bake, check out the original Easy Chicken Zucchini Bake recipe from Protein Prepper.

Frequently Asked Questions (FAQs)

Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs will work and stay very juicy. They may require an additional 5-10 minutes of baking time. The fat content and flavor will be slightly different.

How do I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat to help re-crisp the zucchini, or in the microwave in 30-second intervals until hot.

Can I freeze this chicken zucchini bake?
Yes, for up to 3 months. Freeze in a single layer first on a baking sheet, then transfer to a freezer bag to prevent clumping. Thaw overnight in the fridge before reheating.

My bake turned out watery. What happened?
This is almost always because the zucchini wasn’t dried well enough after salting. Be diligent about patting it completely dry. Also, ensure your baking dish isn’t too small, causing the vegetables to steam.

Is this recipe keto or low-carb?
Yes! This bake is naturally low in carbs. For a strict keto meal, simply omit any starchy sides like rice and serve it on its own or over cauliflower rice.