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–+ servings

Mediterranean Chicken Zucchini Bake

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This Mediterranean Chicken Zucchini Bake is a simple yet flavorful dish that combines chicken, zucchini, and tomatoes, making it a perfect healthy option for busy weeknights.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Healthy, Mediterranean
Calories: 350
Ingredients Method Nutrition Notes

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
  • 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)
  • ½ cup shredded mozzarella cheese (or feta for a Mediterranean touch)
  • ¼ cup grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped (for garnish)

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Grease a 9×13-inch baking dish lightly with olive oil.
  3. In a large bowl, combine chicken, zucchini, cherry tomatoes, red onion, and garlic.
  4. Add olive oil and the Mediterranean seasoning mix, tossing until everything is evenly coated.
Cooking
  1. Spread the chicken and vegetable mixture in the prepared baking dish, ensuring even distribution.
  2. Sprinkle the mozzarella and Parmesan cheese generously over the top.
  3. Cover with foil and bake for 20 minutes.
  4. Remove foil and continue baking for another 10-15 minutes, until the cheese is golden and bubbly and the chicken is cooked through (165°F/75°C internal temperature).
Serving
  1. Garnish with fresh parsley and serve warm.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 20gProtein: 30gFat: 15gSaturated Fat: 7gSodium: 500mgFiber: 3gSugar: 4g

Notes

You can pair this delightful dish with rice, quinoa, or crusty bread. For leftovers, store in an airtight container in the fridge for up to 3-4 days or freeze for 2-3 months. When reheating, use the oven covered with foil.
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