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Mediterranean Chicken Zucchini Bake topped with herbs and colorful vegetables

Mediterranean Chicken Zucchini Bake

A colorful and healthy one-dish meal featuring tender chicken, zucchini, peppers, onions, and cherry tomatoes, finished with optional feta cheese.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken breast, cut into bite-sized pieces (boneless, skinless) Breasts for lean meat; thighs can be used for more flavor.
  • 2 medium zucchini, sliced into 1/4 inch rounds Thick rounds hold their shape. Pat dry if very watery.
  • 1 medium red bell pepper, chopped into 1-inch pieces
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 1 cup cherry tomatoes, halved
  • 1/2 cup feta cheese, crumbled Optional, but adds a salty creaminess. Good substitutes are goat cheese or ricotta salata.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. In a large baking dish, combine the chicken pieces, zucchini rounds, chopped red pepper, chopped onion, and minced garlic.
  3. Sprinkle the oregano, basil, paprika, salt, and pepper evenly over the ingredients.
  4. Drizzle with the olive oil. Toss everything until the chicken and vegetables are well coated.
  5. Spread the mixture into a single layer and top with the halved cherry tomatoes.
Cooking
  1. Bake for 25 to 30 minutes, or until the chicken is cooked through and the vegetables are tender. Check the chicken with an instant-read thermometer; it should register 165°F.
  2. Remove from the oven. If using, sprinkle crumbled feta over the hot bake just before serving. Serve warm.

Nutrition

Serving: 1Calories: 350kcalCarbohydrates: 10gProtein: 30gFat: 20gSaturated Fat: 5gSodium: 600mgFiber: 3gSugar: 5g

Notes

Store leftovers in an airtight container in the refrigerator within two hours of cooking, for up to 3-4 days. For longer storage, freeze individual portions for up to 3 months.

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