Mediterranean Chicken Zucchini Bake

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🍲 Mediterranean Chicken Zucchini Bake

A hearty, wholesome, and flavorful one-pan Mediterranean-inspired dish that’s perfect for weeknights. Juicy chicken breast pieces are roasted with tender zucchini, sweet cherry tomatoes, bell peppers, onions, and aromatic herbs—then topped with creamy feta cheese and fresh parsley. It’s light, healthy, and satisfying with classic Mediterranean flavors.

📋 Ingredients

  • 3 boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 medium zucchinis, sliced into rounds
  • 1 pint cherry tomatoes, halved
  • 1 red bell pepper, diced
  • ½ red onion, thinly sliced
  • 3 garlic cloves, minced
  • ¼ cup olive oil
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • ½ tsp dried thyme
  • Salt and pepper, to taste
  • ½ cup crumbled feta cheese
  • Fresh parsley, chopped (optional, for garnish)

👩‍🍳 Instructions

  1. Preheat oven to 400°F (200°C). Lightly grease a large baking dish.
  2. Prepare the mixture: In a large bowl, combine chicken, zucchini, cherry tomatoes, bell pepper, onion, garlic, olive oil, oregano, basil, thyme, salt, and pepper. Toss until well coated.
  3. Bake: Spread mixture evenly in the baking dish. Bake for 25–30 minutes, or until chicken is cooked through (internal temp 165°F / 74°C) and vegetables are tender.
  4. Add feta: Remove from oven, sprinkle crumbled feta cheese evenly on top. Return to oven for 5 minutes until cheese slightly softens.
  5. Serve: Garnish with chopped fresh parsley and serve warm.

🍴 Servings

Serves 4 people as a main dish.

📊 Nutritional Info (per serving)

  • Calories: ~340
  • Protein: 33 g
  • Carbs: 11 g
  • Fat: 19 g
  • Fiber: 3 g
  • Sugar: 6 g

💡 Notes & Tips

  • Make it low-carb: This dish is already keto-friendly, but you can serve it with cauliflower rice or zucchini noodles instead of bread or pasta.
  • Add grains: For a heartier meal, serve with quinoa, couscous, or brown rice.
  • Cheese swaps: Goat cheese or shredded mozzarella also work well if you don’t have feta.
  • Veggie swaps: Try eggplant, mushrooms, or spinach for extra variety.
  • Meal prep: Store leftovers in an airtight container for up to 3 days.

🌟 Benefits

  • High in protein from chicken, keeping you full longer.
  • Rich in antioxidants from zucchini, tomatoes, and peppers.
  • Mediterranean diet-friendly, which supports heart health.
  • One-pan recipe—easy cleanup and minimal prep.
  • Versatile—adaptable with different vegetables and cheeses.

❓ Q & A

Q: Can I use chicken thighs instead of breasts?
A: Yes! Chicken thighs will add extra juiciness and flavor. Adjust cooking time slightly if using bone-in thighs.

Q: Can I make this vegetarian?
A: Absolutely! Swap chicken for chickpeas or white beans for a plant-based option.

Q: How do I prevent the zucchini from getting soggy?
A: Slice zucchini thicker (½-inch rounds) and avoid overcrowding the pan for better roasting.

Q: Can I make this ahead of time?
A: Yes—assemble everything (except feta) in the baking dish, cover, and refrigerate for up to 24 hours. Bake when ready.

Q: What should I serve it with?
A: Crusty bread, lemon orzo, couscous, or a side salad make perfect pairings.

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