Description
A robust yet simple Mediterranean Chicken Zucchini Bake that combines wholesome ingredients into a fuss-free meal, celebrating seasonal flavors with fresh herbs and juicy chicken.
Ingredients
2 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
3 medium zucchini, trimmed and cut into ½-inch thick half-moons
1 pint cherry or grape tomatoes, halved
1 red onion, thinly sliced
½ cup Kalamata olives, pitted and halved
½ cup crumbled feta cheese
¼ cup fresh parsley, chopped, plus extra for garnish
2 cloves garlic, minced
3 tablespoons olive oil
1 teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon salt
¼ teaspoon black pepper
1 lemon, cut into wedges, for serving (optional)
Instructions
- Preheat the oven to 400°F (200°C) and prepare a large baking dish
- In a large bowl, combine the cubed chicken with 2 tablespoons of olive oil, minced garlic, dried oregano, dried thyme, salt, and black pepper. Toss to coat the chicken evenly
- Add the zucchini, halved tomatoes, and sliced red onion to the bowl. Drizzle with the remaining 1 tablespoon of olive oil and toss gently
- Pour the mixture into the baking dish and spread into an even layer
- Bake for 20-25 minutes, or until the chicken is cooked through and vegetables are tender-crisp
- Remove from the oven and sprinkle with olives and feta cheese. Optionally return to the oven for an additional 5-7 minutes until the feta is golde
- Garnish with fresh parsley and serve with lemon wedges
Notes
To prevent watery zucchini, lightly salt the zucchini and let it sit in a colander for 15-20 minutes before adding it to the bake.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 100 mg