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Mediterranean Chicken Zucchini Bake

Juicy chicken pieces, fresh zucchini, and cherry tomatoes roasted with Mediterranean herbs and topped with feta cheese for a healthy one-pan dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts cut into bite-sized pieces
  • 2 medium zucchini sliced into half-moons
  • 1 cup cherry tomatoes halved
  • 1/2 red onion sliced
  • 1/4 cup kalamata olives pitted
  • 3 tbsp olive oil
  • 3 cloves garlic minced
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1/2 tsp paprika
  • salt and black pepper to taste
  • 1/2 cup feta cheese crumbled
  • fresh parsley for garnish
  • lemon wedges for serving

Equipment

  • Large rimmed baking sheet or 9x13 inch baking dish
  • large mixing bowl
  • knife and cutting board

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. In a large mixing bowl, combine the chicken pieces, zucchini, cherry tomatoes, red onion, and kalamata olives. Drizzle with olive oil and add the minced garlic, dried oregano, thyme, and paprika. Season generously with salt and black pepper. Toss everything together until evenly coated.
  3. Spread the mixture in a single layer on a large rimmed baking sheet or in a 9x13 inch baking dish. Make sure ingredients are not crowded to ensure proper roasting.
  4. Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with slightly golden edges.
  5. Remove from the oven and immediately sprinkle the crumbled feta cheese over the top while everything is still hot.
  6. Garnish with freshly chopped parsley and serve with lemon wedges on the side for squeezing over the top.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F for 10-12 minutes or in the microwave with a splash of water. Marinating Option: For deeper flavor, marinate the chicken in the oil, garlic, and herbs for 30 minutes to 2 hours before adding vegetables and baking. Protein Swaps: Boneless chicken thighs, shrimp (reduce cooking time to 12-15 minutes), or chickpeas for vegetarian option. Vegetable Variations: Bell peppers, eggplant, summer squash, green beans, asparagus, or cauliflower work well. Serving Suggestions: Serve with couscous, rice, warm pita bread, tzatziki sauce, or a simple green salad.