Mediterranean Chicken Zucchini Bake
Looking for a wholesome, delicious, and easy-to-make dinner? This Mediterranean Chicken Zucchini Bake is bursting with vibrant vegetables, juicy chicken, and savory herbs—topped with creamy feta for the perfect finishing touch. It’s a one-pan wonder packed with flavor and nutrition!
Ingredients
- 4 boneless, skinless chicken breasts
- 2 medium zucchinis, sliced (about 2 cups)
- 1 pint cherry tomatoes, halved (about 2 cups)
- 1 cup red bell pepper, thinly sliced
- ½ cup red onion, thinly sliced
- ¼ cup olive oil
- 2 cloves garlic, minced
- ½ tsp dried oregano
- ½ tsp dried thyme
- Salt and black pepper, to taste
- ¼ cup fresh parsley, chopped
- ¼ cup fresh basil, chopped
- ½ cup feta cheese, crumbled
Instructions
- Preheat your oven to 400°F (200°C).
- Prepare the chicken: Place chicken breasts in a large baking dish.
- Add the vegetables: Arrange the sliced zucchini, cherry tomatoes, red bell pepper, and red onion around the chicken.
- Season: In a small bowl, mix together olive oil, minced garlic, oregano, thyme, salt, and pepper. Drizzle this mixture evenly over the chicken and vegetables.
- Bake for 25–30 minutes, or until the chicken is fully cooked (internal temperature should reach 165°F/74°C) and the vegetables are tender.
- Garnish: Remove from the oven and sprinkle with chopped parsley and basil.
- Finish with feta: Top everything with crumbled feta cheese before serving.
Serving Suggestions
Serve with warm couscous, quinoa, or a side of crusty whole grain bread. For a low-carb option, pair with cauliflower rice or a fresh green salad.