Description
Mediterranean Chicken Zucchini Bake brings sunlight straight to your dinner table with fresh ingredients and easy preparation. Layers of tender chicken, zucchini, and aromatic herbs create a simple yet satisfying meal that feels like a quick culinary escape to coastal Greece.
Ingredients
Scale
Protein:
- 2 large chicken breasts
Vegetables:
- 2 zucchinis
- 1 red bell pepper
- 1 yellow bell pepper
- ½ red onion
- 1 cup cherry tomatoes
- 3 cloves garlic
Seasonings and Toppings:
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup Kalamata olives
- ¼ cup crumbled feta cheese
- 2 tablespoons fresh parsley
- Lemon wedges
Instructions
- Crank your oven to a hot 400°F (200°C) and position the rack in the center for even cooking.
- Grab a 9×13-inch baking dish and coat it thoroughly with 1 tablespoon olive oil, ensuring every surface gets a smooth protective layer.
- Scatter the 2 large chicken breast chunks across the baking dish, spreading them evenly to guarantee consistent heat distribution.
- Arrange the 2 zucchini rounds, red and yellow bell pepper slices, and ½ red onion around the chicken pieces to create a colorful vegetable landscape.
- Sprinkle the 3 minced garlic cloves and 1 cup halved cherry tomatoes across the dish for aromatic intensity.
- Drizzle the remaining 1 tablespoon olive oil over the entire mixture, coating each ingredient with a light sheen.
- Season the entire dish with 1 teaspoon dried oregano, ½ teaspoon dried basil, ½ teaspoon paprika, ½ teaspoon salt, and ¼ teaspoon black pepper, massaging the spices gently into the ingredients.
- Place the ¼ cup sliced Kalamata olives strategically around the chicken and vegetables for bursts of Mediterranean flavor.
- Slide the baking dish into the preheated oven and roast for 25-30 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and vegetables start caramelizing.
- Remove the dish from the oven and immediately sprinkle ¼ cup crumbled feta cheese over the top, allowing it to slightly melt.
- Garnish with 2 tablespoons fresh chopped parsley and serve hot with lemon wedges on the side for a bright, zesty finish.
Notes
- Slice zucchini uniformly to ensure even cooking and a consistent texture throughout the dish.
- Pat chicken dry before seasoning to help create a golden, crispy exterior when baking.
- For a gluten-free version, swap breadcrumbs with almond meal or crushed gluten-free crackers.
- Fresh herbs make a significant difference, so use them when possible instead of dried versions.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Baked
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4
- Calories: 230 kcal
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 65 mg