Mediterranean Chicken Zucchini Bake

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This Mediterranean Chicken Zucchini Bake is bursting with bold, fresh flavors from juicy tomatoes, briny olives, tangy feta, and fragrant herbs. It’s a wholesome, one-pan meal that’s perfect for busy weeknights but elegant enough for entertaining. Healthy, colorful, and utterly satisfying.

Ingredients

  • 4 boneless, skinless chicken breasts
  • 2 medium zucchinis, sliced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup Kalamata olives, pitted
  • 1/4 cup feta cheese, crumbled
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon paprika
  • Salt and pepper, to taste
  • 2 tablespoons olive oil
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Season the chicken breasts with salt, pepper, oregano, basil, and paprika.
  3. In a baking dish, place the seasoned chicken breasts. Add zucchini slices, cherry tomatoes, olives, and minced garlic around the chicken.
  4. Drizzle olive oil over the chicken and vegetables.
  5. Cover the dish with foil and bake for 20 minutes.
  6. Remove foil, sprinkle feta cheese on top, and bake uncovered for another 10–15 minutes, or until chicken is fully cooked and vegetables are tender.
  7. Garnish with chopped fresh parsley and serve warm.

Variation

  1. Swap the Protein: Not a fan of chicken breast? Try boneless chicken thighs for a juicier, more flavorful alternative. You can also use turkey cutlets or even white fish like cod or halibut just reduce the cooking time accordingly.
  2. Add More Veggies: Bell peppers, red onions, or artichoke hearts add extra color, texture, and Mediterranean flair. Roast them alongside the chicken for a fuller, veggie-packed meal.
  3. Go Dairy-Free: If you’re avoiding dairy, simply skip the feta or replace it with a plant-based alternative. A drizzle of tahini or a handful of toasted pine nuts can also add richness without cheese.

Cooking Notes

  1. Chicken Doneness: Always check that your chicken reaches an internal temperature of 165°F (74°C). A meat thermometer is your best friend here to avoid over- or under-cooking.
  2. Prevent Soggy Zucchini: If your zucchini releases too much water, try lightly salting the slices and letting them sit for 10 minutes before baking. This helps draw out excess moisture.
  3. Even Cooking: Make sure your chicken breasts are of similar thickness. If needed, pound them lightly so they bake evenly and stay juicy throughout.

Serving Suggestions

  1. Pair with Grains: Serve over a bed of herbed couscous, fluffy quinoa, or lemon rice to soak up the juices and add heartiness to the dish. These grains absorb the Mediterranean flavors beautifully.
  2. Add a Fresh Side: Complement the bake with a crisp cucumber salad or a simple Greek salad with red onion and lemon vinaigrette to brighten the meal and add crunch.
  3. Serve with Bread: A slice of warm pita or crusty sourdough bread is perfect for mopping up the garlicky olive oil and tomato juices left in the pan don’t let that flavor go to waste!

Tips

  1. Marinate for More Flavor: If you have time, let the chicken marinate in olive oil, garlic, oregano, and lemon juice for 30 minutes before baking. It deepens the flavor and makes the chicken even more tender.
  2. Use a Large Baking Dish: Spread everything out in a single layer to ensure the chicken and vegetables roast rather than steam. Overcrowding can lead to soggy results.
  3. Finish with a Squeeze of Lemon: A final squeeze of fresh lemon juice right before serving brightens the whole dish and ties all the savory, salty flavors together with a hit of acidity.

Prep Time:

  • Prep Time: 10 minutes
  • Cook Time: 30-35 minutes
  • Total Time: 40-45 minutes

Nutritional Information (Per Serving)

  • Calories: 325
  • Protein: 36g
  • Sodium: 610mg

Frequently Asked Questions

  1. Can I make this dish ahead of time?
    Yes! You can prep everything season the chicken, slice the veggies, and assemble the dish a few hours ahead or the night before. Store it covered in the fridge, then bake when ready. If baking straight from the fridge, add an extra 5–10 minutes to the cook time.
  2. Can I freeze Mediterranean Chicken Zucchini Bake?
    This dish is best enjoyed fresh, but leftovers freeze well. Let it cool completely, then store in an airtight container for up to 2 months. Reheat in the oven or microwave until hot. Note: zucchini may release extra moisture after freezing, so blot excess liquid before serving.
  3. What can I substitute for feta cheese?
    If feta isn’t your thing or you need a dairy-free option, try goat cheese, vegan feta, or even a sprinkle of nutritional yeast for that salty-savory kick.
  4. How do I know when the chicken is fully cooked?
    The chicken is done when it reaches an internal temperature of 165°F (74°C). The juices should run clear when pierced with a knife. If you’re unsure, use a meat thermometer for accuracy.

Conclusion

This Mediterranean Chicken Zucchini Bake is your go-to for a vibrant, healthy, and delicious one-pan meal. It’s packed with bold flavors, comes together easily, and fits a variety of diets and preferences. Whether you’re feeding family, meal-prepping for the week, or simply craving something hearty and wholesome this recipe delivers every time. Enjoy it with your favorite side, and don’t forget that last sprinkle of parsley and squeeze of lemon for the perfect finishing touch.

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Mediterranean Chicken Zucchini Bake

  • Author: Avery
  • Total Time: 40–45 minutes
  • Yield: 4 servings 1x
Print Recipe

Description

This Mediterranean Chicken Zucchini Bake is bursting with bold, fresh flavors from juicy tomatoes, briny olives, tangy feta, and fragrant herbs. It’s a wholesome, one-pan meal that’s perfect for busy weeknights but elegant enough for entertaining. Healthy, colorful, and utterly satisfying.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts
  • 2 medium zucchinis, sliced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup Kalamata olives, pitted
  • 1/4 cup feta cheese, crumbled
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon paprika
  • Salt and pepper, to taste
  • 2 tablespoons olive oil
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Season the chicken breasts with salt, pepper, oregano, basil, and paprika.
  3. In a baking dish, place the seasoned chicken breasts. Add zucchini slices, cherry tomatoes, olives, and minced garlic around the chicken.
  4. Drizzle olive oil over the chicken and vegetables.
  5. Cover the dish with foil and bake for 20 minutes.
  6. Remove foil, sprinkle feta cheese on top, and bake uncovered for another 10–15 minutes, or until chicken is fully cooked and vegetables are tender.
  7. Garnish with chopped fresh parsley and serve warm.

Notes

  • Serve with couscous, quinoa, or warm crusty bread for a complete meal.
  • Swap zucchini with yellow squash or bell peppers for variation.
  • Store leftovers in an airtight container for up to 3 days — it reheats beautifully!
  • Prep Time: 10 minutes
  • Cook Time: 30–35 minutes
  • Category: Dinner
  • Method: Baking
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 1 chicken breast with vegetables
  • Calories: 325
  • Sugar: 4g
  • Sodium: 610mg
  • Fat: 17g
  • Saturated Fat: 5g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 7g
  • Fiber: 2g
  • Protein: 36g
  • Cholesterol: 95mg

Keywords: Mediterranean chicken, zucchini bake, one-pan dinner, healthy chicken recipe

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