Mediterranean Chicken Zucchini Bake
A wholesome one-pan meal loaded with Mediterranean flavors — juicy chicken, fresh veggies, and creamy feta.
Ingredients
3 boneless, skinless chicken breasts (cut into bite-sized pieces)
2 medium zucchinis (sliced into ½-inch 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 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon dried thyme
Salt and pepper (to taste)
½ cup crumbled feta cheese
Fresh parsley, chopped (optional, for garnish)
Instructions
Preheat the oven to 400°F (200°C). Lightly grease a large baking dish or sheet pan.
Mix ingredients: In a large bowl, combine chicken, zucchini, tomatoes, bell pepper, onion, and garlic.
Season: Drizzle with olive oil and sprinkle oregano, basil, thyme, salt, and pepper. Toss everything well.
Bake: Spread evenly in the baking dish. Bake for 25–30 minutes until the chicken is fully cooked and veggies are tender.
Add cheese: Remove from oven, sprinkle feta cheese, and bake for another 5 minutes until slightly melted.
Serve: Garnish with parsley and enjoy warm.
Q/A Guide
Q: Can I use chicken thighs instead of breasts?
A: Yes! Boneless, skinless thighs work beautifully and stay extra juicy.
Q: What if I don’t have cherry tomatoes?
A: You can use regular tomatoes, diced into chunks. Roma or grape tomatoes are also great.
Q: Can I make this ahead for meal prep?
A: Absolutely. Store in airtight containers in the fridge for up to 4 days. Reheat in the oven or microwave.
Q: Is there a dairy-free option?
A: Yes — simply leave out the feta cheese or replace it with a dairy-free feta alternative.
Q: What can I serve this with?
A: Great with couscous, quinoa, rice, or warm pita bread. A side of tzatziki or hummus also pairs well.
Q: Can I add more veggies?
A: Definitely! Eggplant, mushrooms, or baby spinach would fit right in.