Mediterranean Chicken Zucchini Bake
A flavorful, healthy casserole-style dish featuring seasoned chicken and roasted vegetables, packed with Mediterranean flavors and perfect for weeknight dinners.
Ingredients
For the chicken
- 500 grams chicken breast, cubed
- 1 tablespoon olive oil for coating the chicken
- 1 teaspoon oregano
- 1 teaspoon thyme
- 0.5 teaspoon salt to taste
- 0.5 teaspoon pepper to taste
For the vegetables
- 2 medium zucchini, sliced
- 200 grams cherry tomatoes
- 1 medium red onion, sliced
- 2 cloves garlic, minced
- 2 tablespoons olive oil for coating vegetables
- 1 tablespoon lemon juice
For garnishing
- 100 grams Kalamata olives, pitted and sliced
- 100 grams feta cheese, crumbled
- 0.5 cup fresh parsley, chopped for garnish
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Prepare a large baking sheet.
- In a large bowl, combine the chicken cubes with 1 tablespoon of olive oil, oregano, thyme, salt, and pepper. Mix well to coat the chicken evenly.
- Arrange the seasoned chicken in a single layer in the center of a large baking sheet, leaving space around the edges for the vegetables.
- In the same bowl, toss the zucchini, cherry tomatoes, red onion, and garlic with the remaining 2 tablespoons of olive oil and lemon juice until well combined.
- Arrange the vegetables around the chicken on the baking sheet, spreading them evenly.
Cooking
- Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
- Remove from the oven and immediately sprinkle with Kalamata olives, crumbled feta cheese, and fresh parsley while still hot.
Notes
Store leftovers in airtight containers in the refrigerator for up to 4 days, or freeze portions for up to 3 months. Reheat gently to avoid drying the chicken.
Nutrition
Serving: 1gCalories: 420kcalCarbohydrates: 15gProtein: 30gFat: 25gSaturated Fat: 6gSodium: 800mgFiber: 4gSugar: 5g
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