Southwestern Baked Chicken and Zucchini
Experience the bold flavors of the Southwest with this delectable Southwestern Baked Chicken and Zucchini recipe! Juicy chicken breasts are coated in a smoky, spice-packed rub of chili powder, cumin, and paprika, while tender zucchini slices soak up the zesty lime juice and seasoning for a vibrant, veggie-packed side. This one-pan wonder is baked to perfection, topped with gooey cheddar cheese, and crowned with fresh cilantro for a brilliant burst of flavor and color. Ready in just 45 minutes, it’s a healthy, low-carb dinner that’s as easy as it is satisfying. Perfect for busy weeknights, this dish is a protein-rich, gluten-free crowd-pleaser your family will love!
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 3 medium zucchini
- 2 tablespoons olive oil
- 1.5 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons lime juice
- 1 cup shredded cheddar cheese
- 2 tablespoons chopped fresh cilantro
Instructions
Preheat your oven to 400°F (200°C). Lightly grease a large baking dish with olive oil or cooking spray.
Trim and slice the zucchini into 1/4-inch thick rounds, then set them aside.
In a small bowl, mix together the chili powder, cumin, paprika, garlic powder, salt, and black pepper to create the southwestern seasoning blend.
Rub each chicken breast with 1 tablespoon of olive oil, then evenly coat both sides with the southwestern seasoning blend.
Arrange the chicken breasts in the prepared baking dish, leaving room for the zucchini slices.
In the same bowl used for the spices, toss the zucchini slices with the remaining olive oil, a pinch of salt, and a sprinkle of black pepper.
Add the zucchini slices around the chicken in the baking dish, ensuring they’re evenly distributed.
Drizzle lime juice over the chicken breasts and zucchini, then cover the dish with aluminum foil.
Bake in the preheated oven for 20 minutes, then remove the foil and bake for an additional 10 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
Sprinkle shredded cheddar cheese over the chicken and zucchini, then return the dish to the oven for 3-5 minutes, or until the cheese is melted and bubbly.
Remove the dish from the oven and let it rest for 5 minutes, then garnish with freshly chopped cilantro before serving.
Nutrition Facts
Calories |
2096 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.6 g | 117% | |
| Saturated Fat | 35.8 g | 179% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 693 mg | 231% | |
| Sodium | 9263 mg | 403% | |
| Total Carbohydrate | 61.2 g | 22% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 42.2 g | ||
| Protein | 249.4 g | 499% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1004 mg | 77% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 1485 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
