introduction
Mediterranean Chicken Zucchini Bake is a delicious and healthy meal that combines fresh vegetables and lean protein. This dish is simple to prepare and packed with flavors that will satisfy everyone at the table. It’s perfect for a quick weeknight dinner or a meal prep option for the week ahead. If you’re looking for more versatile appetizer recipes, be sure to check out this easy buffalo chicken dip recipe.
why make this recipe
There are many reasons to make this Mediterranean Chicken Zucchini Bake. First, it’s easy to prepare and requires minimal cooking skills. Second, the ingredients are healthy, providing a good balance of protein, fiber, and vitamins. Lastly, the combination of flavors from the chicken, vegetables, and spices makes it a delightful and satisfying meal option.
how to make Mediterranean Chicken Zucchini Bake
Making this dish is straightforward.
Ingredients:
- Boneless, Skinless Chicken Breast or Thighs, cut into 1-inch pieces
- Fresh Zucchini, sliced into half-moons about a quarter-inch thick
- Bell Peppers, diced into roughly 1-inch pieces
- Cherry or Grape Tomatoes, halved
- Red Onion, thinly sliced or finely diced
- Garlic, freshly minced
- Kalamata Olives, pitted
- Feta Cheese, crumbled
- Olive Oil, extra virgin
- Dried Oregano
- Dried Thyme
- Salt
- Freshly ground black pepper
- Fresh Lemon, zest and juice
- Fresh Parsley or Dill, for garnish
Directions:
- Preheat the oven to 400°F (200°C) and spray a large 9″x13″ baking dish with cooking oil or drizzle with olive oil.
- Cut the boneless, skinless chicken breast or thighs into roughly 1-inch bite-sized pieces. Slice the zucchini into half-moons, dice the bell peppers, thinly slice the red onion, and halve the cherry or grape tomatoes. Mince the garlic.
- In a large mixing bowl, combine the chopped chicken, sliced zucchini, bell peppers, red onion, and halved tomatoes. Add the minced garlic, a drizzle of extra virgin olive oil, dried oregano, dried thyme, salt, and freshly ground black pepper. Toss until everything is evenly coated.
- Pour the mixture into the prepared baking dish, spreading it out into an even layer. Bake for about 20-25 minutes.
- After the initial baking period, remove the dish from the oven and scatter the pitted Kalamata olives and crumbled feta cheese over the top. Return to the oven for another 10-15 minutes, or until the chicken is thoroughly cooked and the vegetables are tender.
- Remove from the oven and squeeze fresh lemon juice over the dish, adding lemon zest and a sprinkle of fresh parsley or dill before serving.
how to serve Mediterranean Chicken Zucchini Bake
This bake can be served hot right out of the oven. You can enjoy it on its own or with a side of fresh bread or a simple salad. It’s a great dish for gatherings and pairs well with a nice glass of white wine.
how to store Mediterranean Chicken Zucchini Bake
To store leftovers, let the dish cool completely. Then, transfer it into an airtight container and refrigerate. It will last for up to 3-4 days in the fridge. You can also freeze it for longer storage; simply cover it tightly with plastic wrap and then foil.
tips to make Mediterranean Chicken Zucchini Bake
- For extra flavor, marinate the chicken in the olive oil and herbs for a few hours before baking.
- Feel free to substitute vegetables based on what you have available. Spinach, eggplant, or even broccoli can work well.
- Adjust the seasoning to taste, adding more spices or herbs as desired.
variation
You can make a vegetarian version of this dish by omitting the chicken and adding more types of vegetables or even some canned chickpeas for added protein.
FAQs
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken, but be sure to thaw it completely before cooking.
How do I know when the chicken is cooked through?
The chicken should reach an internal temperature of 165°F (75°C) to be safe to eat.
Can I use different types of cheese?
Absolutely! While feta gives a great flavor, you can also try using mozzarella or goat cheese.
Mediterranean Chicken Zucchini Bake
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Gluten-Free
Description
A delicious and healthy Mediterranean dish featuring chicken and fresh vegetables, perfect for a quick weeknight dinner.
Ingredients
- 1 lb Boneless, Skinless Chicken Breast or Thighs, cut into 1-inch pieces
- 2 Medium Fresh Zucchini, sliced into half-moons
- 1 Bell Pepper, diced
- 1 cup Cherry or Grape Tomatoes, halved
- 1 Red Onion, thinly sliced
- 3 cloves Garlic, freshly minced
- 1/2 cup Kalamata Olives, pitted
- 1/2 cup Feta Cheese, crumbled
- 2 tbsp Olive Oil, extra virgin
- 1 tsp Dried Oregano
- 1 tsp Dried Thyme
- 1 tsp Salt
- 1/2 tsp Freshly ground black pepper
- 1 Fresh Lemon, zest and juice
- Fresh Parsley or Dill, for garnish
Instructions
- Preheat the oven to 400°F (200°C) and spray a large 9″x13″ baking dish with cooking oil.
- Cut the chicken into roughly 1-inch bite-sized pieces and prepare the vegetables.
- Combine the chicken, zucchini, bell pepper, red onion, and tomatoes in a large mixing bowl.
- Add minced garlic, olive oil, oregano, thyme, salt, and pepper. Toss until evenly coated.
- Pour the mixture into the baking dish and spread it out evenly.
- Bake for about 20-25 minutes.
- Scatter olives and feta cheese over the top after the initial baking period and bake for an additional 10-15 minutes.
- Remove from the oven and squeeze fresh lemon juice over the dish, add zest, and garnish with parsley or dill before serving.
Notes
For extra flavor, marinate the chicken in olive oil and herbs before baking. Feel free to substitute vegetables as desired.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg
