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–+ servings
Mediterranean chicken zucchini bake topped with fresh herbs and colorful vegetables

Mediterranean Chicken Zucchini Bake

A quick and healthy one-pan dish featuring tender chicken, zucchini, peppers, and tomatoes, flavored with Mediterranean herbs and topped with feta.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken breast, cut into bite-sized pieces Use boneless, skinless thighs for a juicier result.
  • 2 medium zucchinis, sliced into 1/4 inch rounds
  • 1 red bell pepper chopped into 1-inch pieces
  • 1 yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano Can substitute with Italian seasoning.
  • 1 teaspoon dried basil Can substitute with Italian seasoning.
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 1 cup cherry tomatoes, halved
  • 1/2 cup feta cheese, crumbled, optional Skip for dairy-free version.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. In a large baking dish combine the chicken, zucchini slices, bell pepper, onion, and minced garlic.
  3. Sprinkle the oregano, basil, paprika, salt, and pepper over the mixture.
  4. Drizzle the olive oil over everything and toss with your hands or a spatula until the chicken and vegetables are evenly coated.
  5. Spread the mixture into a single layer to roast instead of steam. Arrange the halved cherry tomatoes on top.
Cooking
  1. Bake for 25 to 30 minutes, or until the chicken is cooked through and the vegetables are tender. Use an instant-read thermometer to confirm the chicken reaches 165°F.
  2. If parts are browning faster, rotate the dish halfway through.
  3. Remove from the oven and sprinkle the crumbled feta over the hot bake if using. Serve warm.

Nutrition

Serving: 1Calories: 400kcalCarbohydrates: 15gProtein: 35gFat: 20gSaturated Fat: 6gSodium: 400mgFiber: 3gSugar: 5g

Notes

Store leftovers promptly in an airtight container for up to 3 to 4 days. Freeze for up to 3 months. Let cooked dish rest for 5 minutes before serving.

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