Mediterranean Chicken Zucchini Bake
A quick, healthy, and delicious meal featuring succulent chicken, fresh vegetables, and cheesy goodness baked to perfection. Perfect for busy weeknights or meal prep.
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 9x13-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.
Notes
This dish can be paired with rice, quinoa or crusty bread for a complete meal. Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months. Reheat in the oven or microwave.