Description
A delicious and easy paprika chicken and zucchini bake, perfect for a weeknight dinner.
Ingredients
Scale
- 4 medium Zucchini (diced)
- 2 tablespoons olive oil (divided)
- to taste Kosher salt and pepper
- 2 tablespoons smoked or sweet paprika (divided)
- 1 pound Boneless skinless chicken breast (cut into 1-inch pieces)
- 2 tablespoons cornstarch
- 1/2 cup chicken broth
- 1 large sweet onion (diced)
- 1 cup shredded Monterrey jack cheese
- 1/2 cup shredded parmesan cheese
Instructions
- Preheat the oven to 375F.
- In a large bowl, combine the zucchini, sweet onion, 1 tablespoon of the olive oil, and half of the seasonings (Kosher salt and pepper and 1 tablespoon of smoked or sweet paprika) until nicely coated. Set aside.
- Place the cubed chicken in a bowl and toss to evenly coat with the remaining paprika, some salt and pepper, and cornstarch.
- Heat the remaining tablespoon of oil in a large pan over medium heat. Add the chicken in a single layer and cook until golden on both sides, but not fully cooked through (about 3-4 minutes).
- Pour the chicken broth and stir to deglaze the pan.
- In a baking dish, spread the seasoned onion and zucchini.
- Pour the seared chicken and broth over the zucchini in the dish.
- Sprinkle with Monterrey jack cheese and parmesan cheese. Cover the dish with aluminum foil.
- Bake for 25 minutes, then uncover and stir well; continue to bake, uncovered, for 10-15 minutes more, just until lightly golden on top.
- Stir into the dish before serving.
Notes
- For added flavor, marinate the chicken in the paprika and salt before cooking.
- This dish pairs well with a fresh green salad.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 45g
- Cholesterol: 100mg