Chicken Zucchini Ole Recipe

Name: Chicken Zucchini Ole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 small chicken thighs; 1 tablespoon olive oil; 12 large purple onion, chopped; 12 jalapeno pepper, chopped (optional); 1 teaspoon ground cumin; 1 ½ teaspoons ground oregano; 1 ½ teaspoons salt; 1 teaspoon pepper; 2 teaspoons garlic; 2 small zucchini, thinly sliced (I also quartered each slice); 1 chicken bouillon cube (low-sodium, if available); 1 cup hot water; 1 cup white rice, uncooked; 1 (15 ounce) jar salsa; 1 (3 7/8 ounce) can black olives, sliced; 1 cup Mexican blend cheese, shredded (or more, if preferred)

Servings: persons

4 small chicken thighs
1 tablespoon olive oil
12 large purple onion, chopped
12 jalapeno pepper, chopped (optional)
1 teaspoon ground cumin
1 ½ teaspoons ground oregano
1 ½ teaspoons salt
1 teaspoon pepper
2 teaspoons garlic
2 small zucchini, thinly sliced (I also quartered each slice)
1 chicken bouillon cube (low-sodium, if available)
1 cup hot water
1 cup white rice, uncooked
1 (15 ounce) jar salsa
1 (3 7/8 ounce) can black olives, sliced
1 cup Mexican blend cheese, shredded (or more, if preferred)

1
Preheat oven to 350.
2
Slice each chicken thigh into thin strips.
3
Heat oil in skillet; add chicken strips, onion and jalapeno (if using), and saute, stirring often, for about 5 minutes or until no pink remains in chicken; drain excess liquid.
4
In a bowl, mix together cumin, oregano, salt, pepper, and garlic.
5
Add chicken/onion mixture and zucchini to bowl, and toss to coat with the seasoning mixture; set aside.
6
Dissolve bouillon cube in hot water to make a broth.
7
Place rice in bottom of 2-quart baking dish.
8
Pour broth over rice, and stir.
9
Spread rice to cover bottom of baking dish.
10
Spread seasoned chicken/zucchini mixture on top of rice, top with a layer of salsa, then sprinkle sliced olives over salsa.
11
Cover baking dish and bake in oven at 350 for 45 minutes, or until chicken and zucchini are thoroughly cooked and rice is soft.
12
Remove lid, sprinkle the top with cheese and return baking dish to oven (uncovered) for another 5-10 minutes, or until cheese starts to melt.

693

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 small chicken thighs, 1 tablespoon olive oil, 12 large purple onion, chopped, 12 jalapeno pepper, chopped (optional), and more.

Yes, Chicken Zucchini Ole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Zucchini Ole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions