One Mediterranean Chicken Zucchini Bake – Healthy, Flavorful & Easy
This Mediterranean Chicken Zucchini Bake is a simple, one-pan meal packed with juicy chicken, tender zucchini, olives, tomatoes, and aromatic Mediterranean herbs. 🥒🍅 Perfect for weeknight dinners, meal prep, or a healthy family-friendly dinner. Light, flavorful, and fuss-free—everything bakes together for minimal cleanup and maximum taste!
Equipment
- Baking dish or casserole pan
- Sharp knife & cutting board
- Mixing bowls
- Measuring Cups and Spoons
- Oven mitts
- Spatula
Ingredients
- 4 boneless, skinless chicken thighs (or breasts)
- 2 medium zucchini, sliced or cubed
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 small onion, thinly sliced
- 3 cloves garlic, minced
- 3 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried thyme
- ½ tsp paprika
- Salt and pepper, to taste
- Juice of ½ lemon
- ½ cup crumbled feta cheese
- Fresh parsley or mint, for garnish
- Optional: 1 cup cooked quinoa, rice, or couscous
Instructions
- Prep Vegetables: Slice zucchini, dice bell pepper, halve cherry tomatoes, and mince garlic. Lightly salt zucchini slices and let sit 10 minutes, then pat dry.
- Season Chicken: Pat chicken dry and season with oregano, thyme, paprika, salt, pepper, and garlic powder.
- Layer Bake: In a greased baking dish, place zucchini and other vegetables as the base. Arrange chicken on top.
- Add Olive Oil & Lemon: Drizzle olive oil and fresh lemon juice over the entire dish.
- Bake: Preheat oven to 400°F (200°C) and bake 25–30 minutes until chicken reaches 165°F (74°C) and vegetables are tender.
- Add Feta & Herbs: Sprinkle crumbled feta in the last 5 minutes. Garnish with fresh parsley or mint after baking.
- Rest & Serve: Let rest 5 minutes before serving to meld flavors. Optionally serve over cooked quinoa, rice, or couscous.
Notes
- Substitutions: Use vegan feta or omit cheese for dairy-free. Swap chicken for chickpeas or tofu for a vegetarian option.
- Variations: Add crushed red pepper flakes for heat, dollops of Greek yogurt for creaminess, or extra Mediterranean vegetables like eggplant or artichokes.
- Storage: Refrigerate leftovers in airtight containers for 3–4 days. Freeze without feta for up to 2 months.
- Reheating: Warm gently in oven or microwave; drizzle olive oil and add fresh herbs/feta after reheating.