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Mediterranean Chicken Zucchini Bake

Mediterranean Chicken Zucchini Bake: A Quick, Healthy Boost

Mediterranean Chicken Zucchini Bake is a quick and healthy meal, blending chicken, zucchini, and vibrant veggies for a delicious dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Boneless, Skinless Chicken Breast/Thighs Main protein that ensures a juicy base; chicken thighs add extra moisture.
For the Vegetables
  • 2 medium Zucchini Provides a tender, nutritious base; swap with eggplant or yellow squash for a twist.
  • 2 medium Bell Peppers Adds sweetness and color; use red, yellow, or orange for the best flavor.
  • 1 medium Red Onion Enhances flavor with sweetness; yellow onion offers a milder taste.
  • 1 cup Cherry Tomatoes Contributes juiciness and a fresh burst of flavor; try grape tomatoes as an alternative.
  • 3 cloves Garlic Infuses the dish with aromatic flavor; adjust the amount based on your preference.
For Seasoning & Finishing Touches
  • 3 tablespoons Extra Virgin Olive Oil Binds the ingredients while adding richness; avocado oil can be a tasty substitute.
  • 1 teaspoon Dried Oregano Provides classic Mediterranean flavor.
  • 1 teaspoon Dried Thyme Provides classic Mediterranean flavor.
  • 1/2 cup Kalamata Olives Adds brininess and depth to the dish; green olives can be used if desired.
  • 1/2 cup Feta Cheese Delivers a creamy, tangy finish; use goat cheese for a unique texture.
  • 2 tablespoons Fresh Lemon Juice Brightens flavors for a fresh kick; lime juice works beautifully as a substitute.
  • 1 teaspoon Fresh Lemon Zest Adds extra punch of brightness.
  • 1/4 cup Fresh Parsley/Dill A garnish that adds both color and freshness.

Equipment

  • 9x13-inch baking dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and generously grease a 9x13 inch baking dish with extra virgin olive oil.
  2. Carefully chop the boneless, skinless chicken into 1-inch pieces for even cooking. Slice the zucchini, bell peppers, and red onion into bite-sized chunks. Halve the cherry tomatoes and mince the garlic.
  3. In a large mixing bowl, combine the chicken, zucchini, bell peppers, onion, cherry tomatoes, and garlic. Drizzle in some olive oil and sprinkle the oregano, thyme, salt, and pepper over the mixture. Toss until evenly coated.
  4. Transfer the mixed ingredients into the prepared baking dish, spreading them out evenly. Bake for 20-25 minutes until the chicken is cooked through and the vegetables start to soften.
  5. Add Kalamata olives and crumbled feta cheese over the top. Return to the oven for an additional 10-15 minutes, until vegetables are tender and cheese melts.
  6. Drizzle fresh lemon juice over the top and add lemon zest. Garnish with chopped parsley or dill before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 20gProtein: 30gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 75mgSodium: 600mgPotassium: 700mgFiber: 4gSugar: 5gVitamin A: 2500IUVitamin C: 50mgCalcium: 150mgIron: 2mg

Notes

This dish keeps well for up to 3 days in the fridge and can be frozen for up to 3 months.

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