Mediterranean Chicken Zucchini Bake

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Description:
A hearty and flavorful one-pan dish that combines juicy chicken, tender zucchini, cherry tomatoes, red onions, olives, and creamy feta cheese. Baked to perfection with Mediterranean herbs, this wholesome meal is satisfying, colorful, and nutrient-rich — perfect for weeknights or meal prep.

 Ingredients For Mediterranean Chicken Zucchini Bake

  • 2 lbs (900 g) boneless, skinless chicken breasts or thighs, cut into bite-sized chunks

  • 2 medium zucchinis, sliced into half-moons

  • 1 red onion, sliced thin

  • 1 cup cherry tomatoes, halved

  • 1/2 cup Kalamata olives, pitted and halved

  • 3 tbsp olive oil

  • 3 garlic cloves, minced

  • 1 tsp dried oregano

  • 1 tsp dried basil

  • 1/2 tsp paprika

  • Salt & pepper, to taste

  • 1/2 cup crumbled feta cheese

  • 2 tbsp fresh parsley, chopped (for garnish)

  • Optional: juice of 1/2 lemon for freshness

Instructions

Preheat oven to 400°F (200°C). Lightly grease a 9×13″ baking dish.

  1. Prepare chicken: Toss chicken pieces with 1 tbsp olive oil, garlic, oregano, basil, paprika, salt, and pepper. Set aside.

  2. Layer vegetables: Spread zucchini, onion, tomatoes, and olives evenly in the baking dish. Drizzle with 2 tbsp olive oil, season lightly with salt & pepper.

  3. Add chicken: Place seasoned chicken evenly over the veggies.

  4. Bake uncovered for 25–30 minutes, or until chicken is cooked through (165°F/74°C internal temperature) and vegetables are tender.

  5. Finish with feta: Sprinkle crumbled feta cheese on top during the last 5 minutes of baking.

  6. Garnish & serve: Top with fresh parsley and optional lemon juice. Serve warm.

 Notes

  • Can be served as a main dish or with a side of couscous, rice, or crusty bread.

  • Use chicken thighs for a juicier texture.

  • Add bell peppers or eggplant for extra Mediterranean flair.

 Tips

  • Marinate the chicken for 1–2 hours for deeper flavor.

  • If you like spice, add a pinch of red pepper flakes.

  • Make it a low-carb meal by serving as is or with cauliflower rice.

  • Store leftovers in the fridge for up to 3 days; reheat gently in the oven.

 Servings

  • Makes 4–6 servings depending on portion size.

 Nutritional Info (per serving, 1/5 of recipe)

  • Calories: ~320

  • Protein: 33 g

  • Carbohydrates: 9 g

  • Fiber: 3 g

  • Fat: 17 g

  • Saturated Fat: 5 g

  • Sodium: ~580 mg

 Benefits

  • High in lean protein from chicken.

  • Rich in fiber and antioxidants from zucchini, tomatoes, and onions.

  • Healthy fats from olive oil and olives support heart health.

  • Calcium boost from feta cheese.

  • Balanced low-carb Mediterranean-style meal.

Q & A

Q: Can I make this dish ahead of time?
A: Yes! You can assemble it up to a day in advance, cover, and refrigerate. Bake when ready.

Q: Can I use frozen chicken or vegetables?
A: Yes, but thaw completely and pat dry to avoid excess liquid.

Q: What’s a good substitute for feta cheese?
A: Goat cheese or shredded mozzarella works well.

Q: How can I make it vegetarian?
A: Skip the chicken and add chickpeas or white beans for plant-based protein.

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