Description
A flavorful Mediterranean Chicken Zucchini Bake featuring tender chicken breast, fresh zucchini, cherry tomatoes, Kalamata olives, and aromatic herbs, all topped with crumbled feta cheese. This one-pan baked dish is a healthy, gluten-free, and low-carb option perfect for an easy main course.
Ingredients
Scale
Vegetables and Protein
- 2 medium zucchinis, sliced into half-moons
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and halved
Dairy
- 1/3 cup crumbled feta cheese
Pantry Items and Seasonings
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and black pepper to taste
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Preheat and Prepare: Preheat your oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish to prevent sticking and ensure easy cleanup.
- Combine Ingredients: In a large mixing bowl, toss together the bite-sized chicken pieces, sliced zucchini, halved cherry tomatoes, thinly sliced red onion, Kalamata olives, olive oil, minced garlic, dried oregano, dried thyme, crushed red pepper flakes (if using), salt, and black pepper until all ingredients are well coated with the olive oil and seasonings.
- Bake the Mixture: Transfer the combined mixture evenly into the prepared baking dish. Place it in the oven and bake for 25 to 30 minutes, or until the chicken is thoroughly cooked and the vegetables have softened, ensuring a juicy and tender result.
- Add Feta and Lemon: Remove the baking dish from the oven, sprinkle the crumbled feta cheese evenly over the top, and drizzle lemon juice to add brightness and flavor.
- Finish Baking: Return the dish to the oven for an additional 3 to 5 minutes just until the feta softens slightly without losing its shape.
- Garnish and Serve: Once out of the oven, garnish with freshly chopped parsley if desired, and serve hot. This dish pairs wonderfully with cooked rice, quinoa, or couscous for a more substantial meal.
Notes
- Serve over rice, quinoa, or couscous for a heartier meal.
- You can substitute zucchini with yellow squash for variation.
- Add spinach in the last few minutes of baking for extra greens.
