Here’s a healthy, flavorful Mediterranean Chicken Zucchini Bake — tender chicken, tender-crisp zucchini, and Mediterranean herbs baked together in a light, savory sauce.
🍗🥒 Mediterranean Chicken Zucchini Bake
Ingredients (Serves 4–6)
Main Ingredients:
- 4 boneless, skinless chicken breasts (or thighs)
- 3 medium zucchinis, sliced into rounds or half-moons
- 1 red bell pepper, sliced
- 1 small onion, sliced
- 2–3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- ½ cup Kalamata olives, pitted (optional)
- ¼ cup feta cheese, crumbled
Marinade / Sauce:
- 3 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried thyme
- ½ tsp paprika
- ½ tsp black pepper
- ½ tsp salt
- 1 tbsp lemon juice
- 1 tsp lemon zest
Instructions
1. Preheat oven
- Preheat oven to 400°F (200°C).
- Grease a baking dish lightly with olive oil.
2. Prepare the marinade
- In a small bowl, mix olive oil, garlic, oregano, thyme, paprika, lemon juice, lemon zest, salt, and pepper.
3. Marinate the chicken
- Rub the chicken breasts with half the marinade.
- Let sit 10–15 minutes (or longer for more flavor).
4. Layer the vegetables
- In the baking dish, layer zucchini, bell pepper, onion, cherry tomatoes, and olives.
- Drizzle with the remaining marinade and toss lightly.
5. Bake
- Place the chicken on top of the vegetables.
- Cover with foil and bake 25–30 minutes.
- Remove foil and bake another 10–15 minutes until chicken is fully cooked (internal temp 165°F / 74°C) and vegetables are tender.
6. Finish
- Sprinkle crumbled feta over the top.
- Optional: broil 1–2 minutes for a lightly golden finish.
Serving Suggestions
- Serve with quinoa, couscous, or rice.
- Pair with a side salad or crusty bread.
- Drizzle with extra olive oil or a squeeze of lemon before serving.
I can also give you a one-pan Mediterranean version with potatoes, or a lighter, cheesy zucchini bake variation if you want.
Do you want me to do that?
