Description
A delicious baked chicken and zucchini dish seasoned with spices and topped with melted cheddar cheese.
Ingredients
Scale
- 3 medium zucchinis, sliced into rounds
- 1 pound boneless, skinless chicken breasts, diced
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- Salt and pepper, to taste
- 1 cup diced tomatoes (canned, drained)
- 1 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro (optional)
- Lime wedges, for serving
Instructions
- Preheat the oven to 400°F.
- In a large skillet, heat olive oil over medium-high heat. Add the diced chicken, season with salt and pepper, and cook until browned, about 5-7 minutes.
- Add the diced onion and minced garlic to the skillet and sauté for another 3-4 minutes until the onion becomes translucent.
- Stir in the ground cumin, smoked paprika, and chili powder, mixing well to coat the chicken.
- Add the sliced zucchini and diced tomatoes to the skillet. Cook for an additional 5 minutes until the zucchini begins to soften.
- Transfer the mixture to a baking dish and sprinkle the shredded cheddar cheese on top.
- Bake in the preheated oven for about 15-20 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and garnish with chopped cilantro, if desired. Serve hot with lime wedges on the side.
Notes
- For extra flavor, add sliced jalapeños for heat.
- Substitute cheddar cheese with pepper jack for more spice.
- Consider adding fresh bell peppers and corn for additional texture and taste.
- Prep Time: 15
- Cook Time: 25
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 85mg