Mediterranean Chicken Zucchini Bake
A delightful dish that fuses succulent chicken with vibrant vegetables, all baked to perfection with a cheesy topping, making it a perfect addition to your weekly meal rotation.
Ingredients
Main ingredients
- 2 pieces boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 medium zucchinis, sliced into half-moons
- 1 cup cherry tomatoes, halved
- ½ piece red onion, thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons olive oil for cooking
Spices and seasonings
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes optional, for heat
Cheese and garnish
- ½ cup shredded mozzarella cheese or feta for a Mediterranean touch
- ¼ cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped for garnish
Instructions
Preparation
- Preheat oven to 375°F (190°C).
- Lightly grease a 9x13-inch baking dish with olive oil.
- In a large bowl, toss chicken, zucchini, cherry tomatoes, red onion, and garlic with olive oil and Mediterranean seasoning.
- Mix well to evenly coat everything with the spices.
- Spread the chicken and vegetable mixture evenly in the prepared baking dish.
- Sprinkle mozzarella and Parmesan cheese over the top.
Baking
- Cover with foil and bake for 20 minutes.
- Remove foil and bake for another 10-15 minutes, until the cheese is golden and bubbly and the chicken is cooked through (165°F/75°C internal temperature).
- Garnish with fresh parsley and serve warm.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the dish in portions for up to 2 months.