If you’re looking for a quick, healthy, and delicious meal, the Mediterranean Chicken Zucchini Bake is just what you need! This dish combines succulent chicken, fresh vegetables, and cheesy goodness, all baked to perfection. It’s not only easy to make but also packed with flavors that transport you straight to the sunny Mediterranean coast.
Why Make This Recipe
This recipe is perfect for busy weeknights or meal prep for the week ahead. It’s healthy and low in carbs, making it great for anyone watching their diet. Plus, it’s colorful and full of nutrients from the veggies. The delightful blend of Mediterranean spices adds a wonderful flavor, making this dish enjoyable for everyone at the table. It’s comforting, satisfying, and can be served on its own or with your favorite sides.
How to Make Mediterranean Chicken Zucchini Bake
Ingredients:
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 medium zucchinis, sliced into half-moons
- 1 cup cherry tomatoes, halved
- ½ red onion, thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional, for heat)
- ½ cup shredded mozzarella cheese (or feta for a Mediterranean touch)
- ¼ cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped (for garnish)
Directions:
- Preheat your oven to 375°F (190°C).
- Lightly grease a 9×13-inch baking dish with olive oil.
- In a large bowl, combine the chicken, zucchini, cherry tomatoes, red onion, and garlic. Add the olive oil and Mediterranean seasoning.
- Mix everything well to ensure all the ingredients are coated with the spices.
- Spread the chicken and vegetable mixture evenly in the prepared baking dish.
- Sprinkle mozzarella and Parmesan cheese over the top.
- Cover the dish with foil and bake for 20 minutes.
- After 20 minutes, remove the foil and bake for another 10-15 minutes until the cheese is golden and bubbly, and the chicken has reached an internal temperature of 165°F (75°C).
- Garnish with fresh parsley and serve warm.
- Pair with rice, quinoa, or crusty bread for a complete meal!
How to Serve Mediterranean Chicken Zucchini Bake
The Mediterranean Chicken Zucchini Bake is best served warm. You can pair it with a side of rice, quinoa, or a slice of crusty bread to soak up the delicious juices. Adding a fresh salad can also complement the meal beautifully.
How to Store Mediterranean Chicken Zucchini Bake
To store leftovers, let the bake cool completely, then transfer it to an airtight container. It can be kept in the refrigerator for up to 3 days. You can also freeze it for up to 2 months. To reheat, simply place it in the oven or microwave until heated through.
Tips to Make Mediterranean Chicken Zucchini Bake
- You can replace the chicken with shrimp or tofu for a different protein option.
- Feel free to add more vegetables like bell peppers or spinach for extra nutrition.
- Adjust the spices according to your taste. If you like it spicy, add more red pepper flakes!
Variation
For a Mediterranean twist, you can use crumbled feta cheese instead of mozzarella. This adds a tangy flavor that pairs wonderfully with the zucchini and chicken.
FAQs
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken, but make sure to thaw it completely before cooking to ensure even cooking.
Is this recipe gluten-free?
Yes, the Mediterranean Chicken Zucchini Bake is gluten-free as long as you check the cheese for gluten-containing ingredients.
Can I make this ahead of time?
Absolutely! You can prepare the dish a day in advance and simply bake it when you’re ready to serve. Just cover it and keep it in the refrigerator until you’re set to pop it in the oven.
This Mediterranean Chicken Zucchini Bake is healthy, flavorful, and easy to whip up! Enjoy this dish any night of the week for a satisfying meal.
Mediterranean Chicken Zucchini Bake
Ingredients
Main ingredients
- 2 pieces boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 medium zucchinis, sliced into half-moons
- 1 cup cherry tomatoes, halved
- ½ medium red onion, thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons olive oil for greasing and adding to the mixture
- ½ cup shredded mozzarella cheese or feta for a Mediterranean touch
- ¼ cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped for garnish
Seasonings
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes optional, for heat
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Lightly grease a 9×13-inch baking dish with olive oil.
- In a large bowl, combine the chicken, zucchini, cherry tomatoes, red onion, and garlic.
- Add the olive oil and Mediterranean seasoning, then mix everything well to ensure all the ingredients are coated with the spices.
Baking
- Spread the chicken and vegetable mixture evenly in the prepared baking dish.
- Sprinkle mozzarella and Parmesan cheese over the top.
- Cover the dish with foil and bake for 20 minutes.
- After 20 minutes, remove the foil and bake for another 10-15 minutes until the cheese is golden and bubbly, and the chicken has reached an internal temperature of 165°F (75°C).
- Garnish with fresh parsley and serve warm.