Mediterranean Chicken Zucchini Bake
This Mediterranean Chicken Zucchini Bake is the perfect one-pan meal that combines the best of Mediterranean flavors in a simple, healthy, and satisfying dish. With tender chicken breasts, perfectly roasted zucchini, briny Kalamata olives, juicy cherry tomatoes, and a sprinkle of feta cheese, it’s a deliciously light yet hearty dinner option. The fresh herbs and spices bring a burst of flavor, while the easy prep and baking make it a hassle-free weeknight dinner. Plus, it’s a great way to get in your veggies without compromising on taste! Whether you’re a fan of Mediterranean cuisine or just looking for a flavorful, wholesome meal, this bake is sure to hit the spot.
Prep Time: 20 minutes
Cook Time: 35-40 minutes
Total Time: 55-60 minutes
Ingredients:
For the Chicken:
4 boneless, skinless chicken breasts (or thighs)
1 tablespoon olive oil
Salt and pepper, to taste
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon paprika
1/2 teaspoon cumin (optional)
For the Zucchini:
4 medium zucchini, sliced into rounds
1 tablespoon olive oil
Salt and pepper, to taste
1 teaspoon dried oregano
1 teaspoon garlic powder
For the Topping:
1 cup cherry tomatoes, halved
1/2 cup Kalamata olives, pitted and sliced
1/4 cup crumbled feta cheese
2 tablespoons fresh parsley or basil, chopped
1/4 cup grated Parmesan (optional)
1 tablespoon extra virgin olive oil
Instructions:
1. Preheat and Prepare Chicken:
Preheat your oven to 375°F (190°C).
Pat the chicken breasts dry with paper towels. Season them on both sides with salt, pepper, garlic powder, oregano, paprika, and cumin (if using).
Heat a tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and sear them for about 3-4 minutes per side until golden brown. Don’t cook them through completely, just sear the outsides. Remove the chicken from the skillet and set it aside.
2. Prepare Zucchini:
Slice the zucchini into rounds about 1/4 inch thick.
In the same skillet, add another tablespoon of olive oil and sauté the zucchini over medium heat for about 3-4 minutes until slightly softened. You don’t want to overcook it—just enough to take the raw edge off.
Season the zucchini with salt, pepper, oregano, and garlic powder, and then remove from the heat.
3. Assemble the Bake:
In a large baking dish (9×13 inch or similar), spread out the zucchini in an even layer.
Place the seared chicken breasts on top of the zucchini.
Add the halved cherry tomatoes and Kalamata olives around the chicken and zucchini.
Sprinkle the crumbled feta cheese over the top.
If you like, add some grated Parmesan cheese on top for extra flavor.
4. Bake:
Drizzle a little olive oil over the top for extra richness.
Place the baking dish in the preheated oven and bake for about 20-25 minutes, or until the chicken is fully cooked (internal temperature should be 165°F or 75°C) and the zucchini is tender.
5. Finish and Serve:
Once done, remove the dish from the oven and let it rest for a few minutes.
Sprinkle with fresh chopped parsley or basil for color and freshness.
Serve immediately with a side of whole-grain rice, quinoa, or a fresh salad.
Notes:
Variations: You can swap out the feta for goat cheese or use a different type of olive if you prefer. If you like more of a “saucy” texture, you can add a small can of diced tomatoes or a bit of tzatziki sauce to the bake.
Make Ahead: You can prepare the chicken and zucchini ahead of time and store them in the fridge. Just assemble and bake when ready to serve.
Nutrition Information (per serving):
Calories: 350
Fat: 15g
Saturated fat: 3.5g
Omega-3 fatty acids: 0.5g
Carbohydrates: 20g
Fiber: 5g
Sugar: 5g
Protein: 35g
Sodium: 400mg
Cholesterol: 60mg