Description
This Mediterranean Chicken Zucchini Bake is a flavorful and wholesome one-dish meal combining tender chicken breasts or thighs with fresh zucchini, cherry tomatoes, red onion, garlic, and Kalamata olives. Baked to perfection and topped with crumbled feta cheese, this dish is infused with Mediterranean herbs like oregano and thyme, accented with paprika, olive oil, and lemon juice. It’s an easy, vibrant, and healthy bake that serves four, perfect for a comforting weeknight dinner.
Ingredients
Scale
Protein
- 1½ pounds Chicken Breasts (or boneless skinless chicken thighs)
Vegetables and Olives
- 3 Medium zucchini (sliced into ¼-inch rounds)
- 1 pint Cherry tomatoes (halved)
- 1 Medium red onion (thinly sliced)
- 4 Garlic cloves (minced)
- â…“ cup Kalamata olives (pitted and halved)
Cheese
- 4 oz Feta cheese (crumbled, substitute dairy-free feta if preferred)
Seasonings and Oils
- 2 tablespoons Olive oil
- 2 tablespoons Lemon juice (Freshly squeezed)
- 1 tablespoon Dried oregano
- 1 teaspoon Dried thyme
- 1 teaspoon Paprika
- Salt and freshly ground black pepper (to taste)
Garnish
- Basil leaves (Fresh for garnish, optional)
Instructions
- Preheat the Oven and Prepare the Chicken: Preheat your oven to 400°F (200°C). Pat the chicken breasts or thighs dry with paper towels for better browning during baking. Season both sides generously with salt and freshly ground black pepper, then set aside.
- Prepare the Vegetables: In a large mixing bowl, combine the zucchini rounds, halved cherry tomatoes, thinly sliced red onion, minced garlic, and halved Kalamata olives. Drizzle with olive oil and freshly squeezed lemon juice. Season with dried oregano, dried thyme, paprika, and additional salt and pepper. Toss the mixture thoroughly until all vegetables are evenly coated with the oil, lemon, and herbs.
- Assemble the Casserole: Spread half of the vegetable mixture evenly across the bottom of a 9×13-inch baking dish. Arrange the seasoned chicken breasts or thighs over the vegetables. Then evenly distribute the remaining vegetable mixture on top of and around the chicken pieces.
- Bake the Dish: Place the baking dish uncovered in the preheated oven. Bake for 25 minutes, then remove from the oven and sprinkle the crumbled feta cheese evenly over the top. Return the dish to the oven and bake for an additional 10 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the feta starts to turn golden brown.
- Rest and Serve: Remove the dish from the oven and let it rest for 5 minutes to allow the flavors to settle and the juices to redistribute. Garnish with fresh basil leaves if desired, and serve warm for a delicious Mediterranean-inspired meal.
Notes
- Use boneless, skinless chicken thighs if you prefer more moist and flavorful meat.
- Substitute dairy-free feta for a lactose-free or vegan option.
- Make sure to pat the chicken dry before seasoning to promote even browning in the oven.
- Feel free to add other Mediterranean vegetables such as bell peppers or eggplant for additional flavor and texture.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
