Description
This Mediterranean Chicken Zucchini Bake is a vibrant and healthy one-pan meal featuring tender chicken breasts baked with a colorful medley of zucchini, bell peppers, red onion, cherry tomatoes, and Kalamata olives. Infused with fragrant herbs like oregano, thyme, and basil, and finished with a sprinkle of tangy feta cheese, this dish embodies the fresh, wholesome flavors of the Mediterranean diet, perfect for an easy weeknight dinner.
Ingredients
Scale
Chicken and Marinade
- 4 boneless, skinless chicken breasts
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
Vegetables
- 2 medium zucchinis, sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 red onion, chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted and sliced
Toppings and Garnish
- 1/4 cup crumbled feta cheese
- Lemon wedges for serving
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to get it ready for baking the dish evenly.
- Prepare Marinade: In a large mixing bowl, combine olive oil, minced garlic, dried oregano, dried thyme, dried basil, salt, and pepper to create a flavorful marinade.
- Marinate Chicken: Add the chicken breasts to the marinade and coat them thoroughly to infuse the herbs and garlic flavors into the meat.
- Arrange Chicken: Place the marinated chicken breasts evenly spaced in a baking dish, ensuring good heat circulation.
- Toss Vegetables: Using the same bowl, toss sliced zucchinis, chopped red and yellow bell peppers, chopped red onion, cherry tomatoes, and Kalamata olives with any remaining marinade to coat the vegetables evenly.
- Add Vegetables to Dish: Spread the marinated vegetable mixture around the chicken breasts in the baking dish, keeping a balanced distribution.
- Cover and Bake: Cover the baking dish with foil and bake in the preheated oven for 25 minutes to allow the chicken to start cooking and vegetables to soften.
- Add Feta Cheese: Carefully remove the foil and sprinkle crumbled feta cheese over the top of the chicken and vegetables for a creamy, salty finish.
- Bake Uncovered: Return the dish to the oven and bake uncovered for an additional 10-15 minutes, or until the chicken is fully cooked through (internal temperature 165°F/74°C) and the vegetables are tender and slightly caramelized.
- Serve: Remove from the oven, garnish with lemon wedges on the side, and serve immediately while hot to enjoy the fresh Mediterranean flavors.
Notes
- For juicier chicken, marinate for at least 30 minutes to 1 hour before baking.
- You can substitute chicken thighs for breasts if preferred; adjust baking time accordingly.
- To make this recipe gluten-free and low salt, omit or reduce added salt as desired.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Add fresh parsley or basil on top as additional garnish for extra freshness.
