Mediterranean Chicken & Zucchini Bake
A fresh, tomato-packed one-pan dinner with juicy chicken, tender zucchini, and a salty feta-Parmesan topping.
Equipment
- 9x13 inch baking dish
- Mixing bowl
- Measuring cups and spoons
- Chef’s knife
- cutting board
- Aluminum foil (optional)
- Meat thermometer
Ingredients
- 1.5 lb boneless, skinless chicken breasts cut into bite-sized pieces
- 3 medium zucchini sliced into 1/4-inch rounds or half-moons
- 2 cups cherry tomatoes halved
- 1 medium red onion diced
- 4 cloves garlic minced
- 3 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried basil
- 0.5 tsp paprika
- 0.75 tsp kosher salt or to taste
- 0.5 tsp black pepper or to taste
- 1 cup feta cheese crumbled
- 0.25 cup Parmesan cheese grated
- 2 tbsp fresh parsley chopped, for serving
Instructions
- Preheat the oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish.
- Prep the ingredients: cut the chicken into bite-sized pieces, slice the zucchini, halve the cherry tomatoes, dice the onion, and mince the garlic.
- In a large mixing bowl, combine the chicken, zucchini, tomatoes, onion, and garlic with the olive oil, oregano, basil, paprika, salt, and pepper. Toss until everything is evenly coated.
- Spread the mixture in the baking dish in an even layer (avoid overcrowding as much as possible for even cooking). If you’d like, cover loosely with foil for the first part of baking to prevent drying.
- Remove from the oven and let rest for 5 minutes. Finish with chopped parsley and serve warm.
Notes
• Swap in boneless, skinless chicken thighs for a juicier result.
• Yellow squash can replace some or all of the zucchini; thin-sliced eggplant also works.
• Tomatoes release liquid as they bake—leave the dish uncovered for the last 10 minutes if you want it less saucy.
• For fresh herbs, use about 3x the amount of dried.
• Store leftovers covered in the refrigerator for up to 4 days; reheat gently.
• To prep ahead, chop chicken and vegetables the night before and store separately, then toss and bake when ready.
• Optional add-ins: bell peppers, olives, or artichoke hearts.
• Yellow squash can replace some or all of the zucchini; thin-sliced eggplant also works.
• Tomatoes release liquid as they bake—leave the dish uncovered for the last 10 minutes if you want it less saucy.
• For fresh herbs, use about 3x the amount of dried.
• Store leftovers covered in the refrigerator for up to 4 days; reheat gently.
• To prep ahead, chop chicken and vegetables the night before and store separately, then toss and bake when ready.
• Optional add-ins: bell peppers, olives, or artichoke hearts.
Nutrition
Calories: 365kcal | Protein: 42g | Saturated Fat: 6g | Cholesterol: 120mg | Sodium: 625mg