Mediterranean Chicken Zucchini Bake
Mediterranean Chicken Zucchini Bake is a healthy one-pan dinner with tender chicken, roasted zucchini, tomatoes, herbs, and a light cheesy topping for an easy Mediterranean-style meal.
Equipment
- Baking dish
- Mixing bowl
- Sharp knife
- Cutting board
Ingredients
- 1 lb boneless skinless chicken breasts, cut into bite sized pieces
- 2 medium zucchinis, sliced into half moons
- 1 cup cherry tomatoes, halved
- 0.5 medium red onion, thinly sliced
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tbsp fresh lemon juice
- 1 tsp dried oregano
- 1 tsp dried basil
- 0.5 tsp smoked paprika or sweet paprika
- 0.5 tsp salt use low sodium if preferred
- 0.25 tsp black pepper
- 0.33 cup shredded mozzarella cheese
- 0.25 cup crumbled feta cheese
- 2 tbsp chopped fresh parsley or basil for garnish
Instructions
- Preheat the oven to 400°F (200°C) and lightly grease a medium baking dish with a little olive oil so the chicken and vegetables do not stick.
- In a large mixing bowl, combine the chicken pieces, sliced zucchini, cherry tomatoes, red onion, and minced garlic so everything is ready to be seasoned together.
- Drizzle in the olive oil and lemon juice, then sprinkle over the dried oregano, basil, paprika, salt, and black pepper, tossing until the chicken and vegetables are evenly coated.
- Transfer the seasoned mixture to the prepared baking dish, spreading it into an even layer and tucking the chicken pieces between the vegetables so they cook evenly.
- Bake the Mediterranean Chicken Zucchini Bake for 20–25 minutes, until the chicken is almost cooked through and the zucchini is tender but not mushy.
- Remove the dish from the oven, sprinkle the mozzarella and feta cheese evenly over the top, and return to the oven for another 5–8 minutes until the cheese is melted and lightly golden.
- Let the bake rest for about 5 minutes, then garnish with chopped fresh parsley or basil and serve warm as a healthy one-pan Mediterranean style dinner.
Notes
- Cut the zucchini into similar sized pieces so they cook evenly.
- Use low sodium feta and a light hand with salt if you need to keep the recipe low sodium.
- Add extra vegetables like bell pepper or eggplant for more color and fiber.
- Leftovers reheat well in the oven or in a covered skillet over low heat.