This Easy Mediterranean Chicken Zucchini Bake is a tasty dish that combines juicy chicken, fresh zucchini, and yummy Mediterranean spices. It’s baked together to create a warm and comforting meal!
I love how everything cooks in one pan—easy cleanup is a win! You can serve it with rice or a side salad for a complete meal. Trust me, leftovers (if there are any!) are just as good! 😋
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts keep things simple and quick. If you’re looking for a healthier option, you can use chicken thighs for more flavor and tenderness.
Zucchini: Fresh zucchini slices create a great texture. If zucchini isn’t available, try summer squash or eggplant as a substitute.
Kalamata Olives: These add a salty, briny flavor. If you don’t like olives, you can omit them or use green olives. Caper will also work for a similar taste.
Feta Cheese: Feta gives the dish a nice creaminess. If you’re dairy-free, consider using a dairy-free feta or nutritional yeast for a cheesy flavor.
Sun-Dried Tomatoes: They add a sweet, tangy kick. If you can’t find them, use fresh tomatoes instead or replace them with roasted red peppers for a different twist.
How Do I Ensure the Chicken is Cooked Perfectly?
Perfectly cooked chicken is tender and juicy, so it’s essential to watch the cooking time. Here’s how to make sure your chicken is cooked just right:
- Use a meat thermometer to check for the internal temperature of 165°F (75°C).
- Don’t skip letting the chicken rest for a few minutes after baking. This helps the juices redistribute, making it more flavorful.
- Check for a slight golden color on the chicken’s surface; this usually means it’s cooked through.
Enjoy making this dish, and don’t hesitate to make it your own with your favorite veggies and spices!
Easy Mediterranean Chicken Zucchini Bake
Ingredients You Will Need:
- 4 boneless, skinless chicken breasts
- 3 medium zucchinis, sliced into rounds
- 1 cup cherry tomatoes, halved
- 1 small red onion, thinly sliced
- 3 cloves garlic, minced
- 1/2 cup Kalamata olives, pitted and halved
- 1/4 cup sun-dried tomatoes, chopped
- 1/2 cup crumbled feta cheese
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon paprika
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Lemon wedges (optional, for serving)
How Much Time Will You Need?
This recipe will take about 15 minutes of prep time and approximately 30-35 minutes of cooking time. So, in total, you’ll be looking at about 50 minutes from start to finish! Perfect for a weeknight dinner where you want something delicious without spending all evening in the kitchen.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This will allow your dish to cook evenly and provide a nice golden finish on your chicken and vegetables.
2. Arrange the Chicken:
In a large baking dish, arrange the chicken breasts evenly. Make sure they have some space between them for even cooking.
3. Prepare the Vegetable Mixture:
In a bowl, combine the sliced zucchinis, halved cherry tomatoes, red onion slices, Kalamata olives, sun-dried tomatoes, and minced garlic. Drizzle with olive oil, then add oregano, basil, paprika, salt, and pepper. Toss gently until everything is well-coated in the oil and spices.
4. Combine the Chicken and Vegetables:
Spread the vegetable mixture around and over the chicken breasts in the baking dish. Make sure the veggies are evenly distributed for even cooking and flavor absorption.
5. Bake the Dish:
Pop the baking dish into the preheated oven and bake uncovered for about 25-30 minutes. You want the chicken to be cooked through and have a safe internal temperature of 165°F (75°C). The vegetables should also be tender.
6. Add Feta Cheese:
After your chicken and veggies are done, take the dish out of the oven and sprinkle the crumbled feta cheese over the top. This adds a delicious creaminess!
7. Finish Baking:
Return the baking dish to the oven and bake for an additional 5 minutes. This is just enough time for the cheese to warm up and become perfectly melty.
8. Garnish and Serve:
Once it’s out of the oven, garnish the dish with freshly chopped parsley for a burst of color and freshness. Serve it hot, with lemon wedges on the side if you like a little extra zing!
Enjoy your flavorful and easy Mediterranean Chicken Zucchini Bake! Perfect for dinner and leftovers are just as good. Happy cooking!
FAQ for Easy Mediterranean Chicken Zucchini Bake
Can I Use Different Vegetables in This Recipe?
Absolutely! Feel free to swap in your favorite vegetables such as bell peppers, asparagus, or even spinach. Just adjust the cooking time slightly for firmer or softer veggies as needed.
How Can I Make This Recipe Low-Carb?
If you’re looking to keep it low-carb, simply omit the zucchini and use more non-starchy vegetables, or serve the dish over a bed of leafy greens instead of grains. It’s still delicious without the added carbs!
Can I Prepare This Dish in Advance?
Yes, you can prepare the chicken and vegetable mixture ahead of time! Simply assemble everything in the baking dish, cover it, and store it in the fridge for up to 24 hours before baking. Just be sure to let it sit at room temperature for about 15 minutes before popping it into the oven.
What Should I Do with Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can enjoy them cold as a salad or reheat in the microwave or oven until warmed through. The flavors continue to develop, making them even tastier!
Feel free to reach out if you have more questions—happy cooking!
