Greek style mediterranean Chicken Zucchini Bake
This delicious Mediterranean-inspired bake features tender chicken, roasted zucchini, juicy tomatoes, and aromatic herbs all layered in a light tomato-garlic sauce and topped with a sprinkle of feta and mozzarella. It’s wholesome, low-carb, and perfect for weeknight dinners — simple, cozy, and bursting with Mediterranean flavor.
⏱️ Time
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Ingredients
For the Chicken:
2 medium chicken breasts, cut into bite-size cubes
1 tbsp olive oil
2 cloves garlic, minced
½ tsp paprika
½ tsp dried oregano
½ tsp dried basil
Salt and pepper, to taste
For the Vegetables:
2 small zucchini, sliced into half-moons
1 cup cherry tomatoes, halved
½ red onion, thinly sliced
½ cup red bell pepper, diced
2 tbsp olive oil
1 tsp Italian seasoning (or mix of thyme, oregano, basil)
Salt and pepper, to taste
For the Sauce:
¾ cup crushed tomatoes or tomato passata
1 tbsp olive oil
1 clove garlic, minced
1 tsp dried oregano
½ tsp chili flakes (optional, for gentle heat)
Salt & pepper to taste
For the Topping:
¼ cup crumbled feta cheese
¼ cup shredded mozzarella (or part-skim cheese of choice)
1 tbsp fresh parsley or basil, chopped (for garnish)
Instructions
1. Preheat Oven
Preheat oven to 400°F (200°C).
Lightly grease a medium baking dish (about 8×10 inches).
2. Sauté the Chicken
1. In a skillet, heat olive oil over medium heat.
2. Add chicken, garlic, paprika, oregano, basil, salt, and pepper.
3. Cook for 5–6 minutes until lightly golden (it will finish cooking in the oven).
4. Set aside.
3. Prepare the Vegetables
1. In a bowl, toss Zucchini, cherry tomatoes, onion, and bell pepper with olive oil, Italian seasoning, salt, and pepper.
2. Spread evenly in the baking dish.
4. Make the Sauce
1. In the same skillet, add olive oil and garlic.
2. Sauté for 30 seconds, then add crushed tomatoes, oregano, chili flakes (if using), salt, and pepper.
3. Simmer for 3–4 minutes until slightly thickened.
5. Assemble the Bake
1. Layer the sautéed chicken over the veggies.
2. Pour the tomato sauce evenly over top.
3. Sprinkle with feta and mozzarella cheese.
6. Bake
Bake uncovered for 20–25 minutes, until the chicken is cooked through and cheese is melted and bubbly.
(Optional) Broil for 2–3 minutes for a golden top.
7. Garnish & Serve
Remove from oven and let cool for 5 minutes.
Garnish with fresh parsley or basil.
Serve warm with rice, quinoa, couscous, or warm pita bread.
Notes & Tips
You can add olives, artichoke hearts, or spinach for more Mediterranean flavor.
For a lighter version, skip the mozzarella and use only feta.
To make it meal-prep friendly, divide into containers with a side of brown rice or couscous.
Store leftovers in the fridge for up to 3 days — reheats beautifully in the oven or microwave.
❓ frequently asked questions FAQ
Q: Can I make this dish dairy-free?
Yes — skip the cheese or use vegan feta/mozzarella alternatives.
Q: Can I add other veggies?
Absolutely — eggplant, mushrooms, or cherry tomatoes all work beautifully.
Q: What’s best to serve with it?
Try with lemon herb rice, quinoa salad, or garlic yogurt sauce on the side.
Nutritional Information
Calories: ~440 kcal
Protein: 40 g
Carbohydrates: 14 g
Fiber: 4 g
Fat: 24 g