Description

A hearty and flavorful one-pan dish that brings the vibrant tastes of the Mediterranean right to your table! This Mediterranean Chicken Zucchini Bake features juicy chicken breast, tender zucchini, sweet cherry tomatoes, red onions, olives, and a sprinkle of creamy feta cheese. It’s baked to perfection with aromatic herbs and olive oil — creating a wholesome, colorful, and protein-rich dinner that’s as nourishing as it is delicious.

Perfect for busy weeknights or light weekend meals, this dish is low-carb, gluten-free, and packed with fresh Mediterranean flair!

Ingredients For Mediterranean Chicken Zucchini Bake

• 2 large boneless, skinless chicken breasts (cut into bite-sized pieces)

• 2 medium zucchinis, sliced into half-moons

• 1 cup cherry tomatoes, halved

• 1 small red onion, thinly sliced

• ½ cup Kalamata olives, pitted and halved

• 3 cloves garlic, minced

• 2 tbsp extra virgin olive oil

• 1 tsp dried oregano

• 1 tsp dried basil

• ½ tsp paprika

• Salt and pepper to taste

• ½ cup crumbled feta cheese

• 2 tbsp chopped fresh parsley (for garnish)

• Optional: juice of ½ lemon for added brightness

 Instructions

1. Preheat oven to 400°F (200°C). Lightly grease a baking dish with olive oil or non-stick spray.

2. Prep the veggies: Slice the zucchini, onion, and tomatoes; mince the garlic.

3. Assemble: In the baking dish, combine chicken, zucchini, tomatoes, onion, garlic, and olives.

4. Season: Drizzle with olive oil, then sprinkle oregano, basil, paprika, salt, and pepper. Toss to coat evenly.

5. Bake uncovered for 25–30 minutes, or until the chicken is fully cooked and the vegetables are tender.

6. Add feta: Remove from the oven, sprinkle crumbled feta cheese on top, and bake for an additional 5 minutes until slightly melted.

7. Garnish with fresh parsley and a squeeze of lemon juice before serving.

Notes

• You can use boneless chicken thighs instead of breasts for a juicier texture.

• For a vegetarian option, replace chicken with chickpeas or tofu.

• Adjust spices according to taste — a pinch of crushed red pepper adds a lovely kick.

• Can be served as is or over couscous, quinoa, or brown rice for a heartier meal.

 Tips

• Uniform cuts: Cut chicken and veggies into similar sizes for even cooking.

• Meal prep: This dish stores well — perfect for make-ahead lunches.

• Feta alternatives: Try goat cheese or grated parmesan for a twist.

• Oven-safe skillet: You can bake this directly in a cast-iron skillet for fewer dishes to wash!

 Servings

• Serves: 4

• Prep Time: 10 minutes

• Cook Time: 30–35 minutes

• Total Time: ~45 minutes

 Nutritional Information (per serving, approximate)

• Calories: 310 kcal

• Protein: 32 g

• Carbohydrates: 8 g

• Fat: 17 g

• Fiber: 2 g

• Sugar: 4 g

• Sodium: 540 mg

 Health Benefits

• High Protein: Supports muscle health and keeps you full longer.

• Low Carb & Gluten-Free: Great for balanced and weight-conscious eating.

• Rich in Antioxidants: Tomatoes, zucchini, and olives offer anti-inflammatory benefits.

• Heart-Healthy Fats: Olive oil and feta add beneficial fats for cardiovascular health.

• Packed with Vitamins: Provides vitamins A, C, K, and minerals like potassium and calcium.

 Q&A for Mediterranean Chicken Zucchini Bake

Q1: Can I make this ahead of time?
Yes! Prepare and assemble the ingredients up to a day in advance, cover, and refrigerate. Bake when ready to serve.

Q2: Can I freeze leftovers?
Yes, you can freeze the baked dish for up to 2 months. Thaw overnight in the fridge and reheat in the oven at 350°F.

Q3: What can I serve it with?
It pairs beautifully with couscous, quinoa, roasted potatoes, or a simple Greek salad.

Q4: How can I make it dairy-free?
Skip the feta or use a dairy-free alternative like almond-based feta.

Q5: Can I use other veggies?
Absolutely! Bell peppers, eggplant, or cherry tomatoes all blend wonderfully in this Mediterranean bake.