Mediterranean Chicken Zucchini Bake – Healthy Dinner Recipe
Wholesome, hearty, and full of Mediterranean flavor—this chicken zucchini bake is the perfect comfort food for busy nights. Packed with lean protein, fresh veggies, and herbs, it’s a healthy recipe that doesn’t sacrifice taste.
Equipment
- Baking dish (9x13 inch)
- Knife and cutting board
- Mixing bowl
- Measuring spoons
- Foil (optional)
Ingredients
- 2 lbs chicken breasts or thighs
- 2 medium zucchini, sliced evenly
- 2 cups tomatoes (fresh or canned)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp paprika
- Juice of 1 lemon
- Salt and pepper, to taste
Optional Add-ins:
- ½ cup crumbled feta cheese
- ½ cup olives
- 1 bell pepper, sliced
Instructions
- Preheat Oven: Set oven to 375°F (190°C). Lightly grease a baking dish.
- Prep Ingredients: Slice zucchini evenly, chop onion, mince garlic, and season chicken with salt, pepper, and paprika.
- Build the Base: Layer zucchini, tomatoes, onion, and garlic in the dish.
- Add Chicken: Place seasoned chicken on top or mix throughout the vegetables.
- Season Generously: Sprinkle oregano and basil, drizzle with olive oil, and add lemon juice.
- Bake Covered: Cover with foil and bake for 25–30 minutes until chicken is tender.
- Uncover & Finish: Remove foil and bake another 10 minutes for slight browning.
- Garnish & Serve: Top with fresh herbs or crumbled feta before serving.
- Important: Cut zucchini evenly so everything cooks at the same rate.
Notes
- Don’t Overcook Chicken: Keeps it juicy and tender.
- Uniform Cuts: Slice zucchini evenly for consistent cooking.
- Season in Layers: Enhances depth of flavor.
- Make Ahead: Assemble and refrigerate, then bake when ready.
- Storage: Refrigerate leftovers for 3–4 days; reheat with a splash of broth.
- Variations: Try Greek-style with feta and olives, or add chili flakes for spice.