Description
Mediterranean chicken and zucchini bake brings together tender chicken, fresh vegetables, and classic flavors like olives and feta that make weeknight dinners feel special without extra fuss. Your family gets a complete meal from one pan, with all the Mediterranean goodness you need right there on the table.
Ingredients
Scale
Proteins:
- 4 boneless, skinless chicken breasts
Vegetables:
- 2 medium zucchinis, sliced into rounds
- 1 cup cherry tomatoes, halved
- 1 medium red onion, sliced
- 4 cloves garlic, minced
Seasonings and Oil:
- 3 tablespoons olive oil
- 1 tablespoon dried oregano
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 cup feta cheese, crumbled
Instructions
- Heat your oven to 400°F (200°C) before you begin assembling anything.
- Mix 3 tablespoons of olive oil with 4 minced garlic cloves, 1 tablespoon of dried oregano, 1 teaspoon of black pepper, and 1 teaspoon of salt in a bowl.
- Place your 4 chicken breasts into the mixture and turn them to coat all sides evenly, then let them sit at room temperature for 10 to 15 minutes so the flavors settle into the meat.
- Spread your sliced zucchini, sliced red onion, and halved cherry tomatoes across a baking dish in a single layer.
- Drizzle a little olive oil over your vegetables and season them with salt and pepper, then toss everything together gently.
- Arrange the marinated chicken breasts directly on top of your vegetable mixture in the dish.
- Cover the entire baking dish tightly with aluminum foil and place it in your 400°F (200°C) oven for exactly 25 minutes.
- Remove the foil carefully and distribute 1 cup of crumbled feta cheese evenly across the chicken and vegetables.
- Return the uncovered dish to your 400°F (200°C) oven for 15 to 20 minutes more until your chicken reaches an internal temperature of 165°F (74°C) and your vegetables become fork-tender.
- Switch your oven to broil and let everything cook for 2 to 3 minutes until the cheese browns lightly and develops some color on top.
- Take the dish out and let it rest for a few minutes before you serve it while it’s still warm.
Notes
- Let the chicken marinate for the full 10-15 minutes so the garlic and oregano flavor really soaks in before baking.
- Cut your zucchini and onions into similar-sized pieces so they cook evenly and finish at the same time as the chicken.
- Add the feta cheese after the first 25 minutes of covered baking to keep it from burning, and it’ll melt nicely over the warm vegetables.
- If your chicken breasts are thick, pound them to an even thickness so the center cooks through at the same rate as the edges.
- For a gluten-free version, this dish works perfectly as-is since there’s no flour or grains involved.
- Skip the broil step if the cheese starts browning too quickly—the residual heat finishes everything perfectly without extra crisping.
- Prep Time: 15 minutes
- Cook Time: 42-48 minutes
- Category: Baked Chicken
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4
- Calories: 336 kcal
- Sugar: 4 g
- Sodium: 530 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 110 mg