Description
A healthy one-pan Mediterranean chicken zucchini bake made with juicy chicken, fresh zucchini, tomatoes, olive oil, herbs, and feta cheese. Easy, flavorful, and perfect for weeknight dinners.
Ingredients
Scale
- 1 1/2 pounds boneless skinless chicken breasts
- 3 medium zucchini, sliced thick
- 1 1/2 cups cherry tomatoes, halved
- 3 tablespoons extra virgin olive oil
- 4 garlic cloves, minced
- 1 small red onion, thinly sliced
- 3/4 cup crumbled feta cheese
- 1 1/2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon smoked paprika
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat the oven to 400°F and lightly grease a large baking dish.
- Pat the chicken dry and season with oregano, basil, smoked paprika, salt, and pepper.
- In a large bowl, toss zucchini, tomatoes, onion, garlic, and olive oil until evenly coated.
- Spread the vegetables evenly in the baking dish.
- Place the seasoned chicken on top of the vegetables.
- Bake uncovered for 30 minutes.
- Sprinkle feta cheese over the dish and return to the oven.
- Bake for another 10 to 15 minutes until the chicken reaches 165°F internally.
- Remove from the oven, drizzle with lemon juice, and garnish with fresh parsley before serving.
Notes
- Slice zucchini thick to prevent excess moisture.
- Chicken thighs can be used instead of breasts with slightly longer cook time.
- Leftovers store well in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 26 g
- Saturated Fat: 8 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 115 mg