Ingredients
1 pound boneless skinless, chicken breast cut into bite-size pieces
1 medium-size onion chopped into large pieces similar to the size as the chicken
1 zucchini sliced vertically into four large pieces, then chopped into smaller pieces.
2 tbsp extra virgin olive oil
1 tsp garlic powder
1 tsp smoked paprika
1 tsp dried oregano
1 tsp cumin
1 tsp sea salt or salt to taste
¼ tsp freshly milled pepper or pepper to taste
Preparation
Preheat the oven to 425°F
In a large bowl, add all of the spices, salt, and pepper. Then, add the olive oil and mix everything until a “marinade” forms.
When ready, add the cut-up chicken, onion, and zucchini to the marinade. Next, give a toss to fully incorporate the ingredients with the seasonings. You may marinate this for up to 24 hours.
Transfer the chicken and veggies to a baking dish and bake it in the oven uncovered at 425°F for 30 minutes.
Enjoy while hot and serve with fluffy quinoa or buttery rice.