Description
Mediterranean chicken zucchini bake brings together tender chicken breasts with fresh zucchini, tomatoes, and feta cheese in one simple dish that your family will clean off their plates. Layering everything in a baking dish and letting the oven do the work means you get a satisfying dinner without much fuss.
Ingredients
Scale
Proteins and Vegetables:
- 2 lbs chicken breast
- 3 medium zucchini
- 1 large onion
- 4 cloves garlic
Liquids and Oils:
- 1/2 cup olive oil
- 14.5 oz diced tomatoes
- 1/2 cup chicken broth
- 1/4 cup lemon juice
- 2 tablespoons balsamic vinegar
Seasonings and Garnishes:
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 2 tablespoons fresh oregano
- 1/4 cup fresh basil
- 1/2 cup kalamata olives
- 1/2 cup feta cheese
Instructions
- Set your oven to 375°F so it reaches the right temperature while you prepare everything.
- Pat 2 lbs of chicken breasts dry with paper towels and season both sides with 1 tsp salt and 1/2 tsp black pepper.
- Heat 1/4 cup olive oil in a large skillet over medium-high heat for about 2 minutes until the surface shimmers.
- Place your chicken in the hot skillet and sear each side for 4 to 5 minutes until golden brown, then set the chicken aside on a plate.
- Slice 3 medium zucchini into 1/4-inch rounds and dice 1 large onion into small pieces.
- Mince 4 garlic cloves finely and set them aside for your next step.
- Add the remaining 1/4 cup olive oil to your skillet and sauté the diced onion over medium heat for 3 to 4 minutes until it softens.
- Stir in the minced garlic and cook for 1 minute until the aroma fills your kitchen.
- Add the zucchini rounds to your skillet and cook for 5 minutes, stirring occasionally.
- Pour in 1 can of diced tomatoes with their juices along with 1/2 cup chicken broth, 1/4 cup lemon juice, and 2 tbsp balsamic vinegar.
- Mix in 2 tbsp fresh oregano, 1/4 tsp red pepper flakes, and half of your 1/4 cup fresh basil, then stir everything together.
- Spread the zucchini mixture evenly across a 9 by 13 inch baking dish.
- Nestle your seared chicken breasts into the vegetables and scatter 1/2 cup kalamata olives around them.
- Bake uncovered at 375°F for 25 to 30 minutes until your chicken reaches 165°F at its thickest point.
- Remove the dish from the oven and sprinkle 1/2 cup feta cheese over the top, then garnish with the remaining fresh basil before serving.
Notes
- Dry your chicken completely before searing so it develops a golden crust instead of steaming in the pan.
- Slice your zucchini thin and uniform so each piece cooks at the same rate and doesn’t turn mushy.
- Check the chicken’s internal temperature at the thickest part to ensure it’s cooked through without overdrying the meat.
- For a dairy-free version, skip the feta cheese and add extra kalamata olives and fresh herbs for the same Mediterranean flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Baked Chicken
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4
- Calories: 511 kcal
- Sugar: 4 g
- Sodium: 689 mg
- Fat: 33 g
- Saturated Fat: 7 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 49 g
- Cholesterol: 108 mg