Mediterranean Chicken Zucchini Bake
This Mediterranean chicken zucchini bake is a fresh, low-carb one-pan dinner with tender chicken, zucchini, cherry tomatoes, red onion, garlic, Kalamata olives, feta cheese, lemon, and oregano. It is easy to customize, ideal for meal prep, and ready in about 40 minutes.
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
- 2 medium zucchini sliced into thick half-moons
- 1 pint cherry tomatoes halved
- 1/2 medium red onion thinly sliced
- 1/2 cup pitted Kalamata olives halved
- 3 cloves garlic minced
- 3 tablespoons extra-virgin olive oil divided
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt or to taste
- 1/2 teaspoon black pepper
- 1/2 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley or basil optional
- Lemon wedges for serving
Instructions
- Preheat the oven to 400°F / 200°C. Lightly grease a 9-by-13-inch baking dish with olive oil or nonstick cooking spray.
- In a large bowl, combine the chicken pieces, 1 1/2 tablespoons olive oil, lemon juice, minced garlic, dried oregano, smoked paprika, salt, and black pepper. Toss until the chicken is evenly coated.
- Add the sliced zucchini, cherry tomatoes, red onion, and Kalamata olives to the prepared baking dish. Drizzle with the remaining 1 1/2 tablespoons olive oil and toss gently.
- Add the seasoned chicken to the baking dish. Spread the chicken and vegetables into an even layer.
- Sprinkle the feta cheese evenly over the top.
- Bake uncovered for 25 to 30 minutes, until the vegetables are tender and the thickest chicken pieces reach an internal temperature of 165°F / 74°C.
- For extra browning, broil for 1 to 2 minutes at the end of cooking, watching closely.
- Rest for 5 minutes. Garnish with fresh parsley or basil, then serve warm with lemon wedges.
Notes
- Cut the chicken and zucchini into evenly sized pieces so they cook at the same rate.
- For less watery zucchini, lightly salt the sliced zucchini, let it rest for 10 minutes, and pat it dry before baking.
- Chicken thighs can replace chicken breasts for a richer, extra-juicy result.
- Use vegetable broth, rice, quinoa, couscous, cauliflower rice, pita bread, or a Greek salad as serving options.
- To make the dish dairy-free, omit feta or use a dairy-free feta substitute.
- Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Freeze without feta for up to 2 months; add fresh feta after reheating.
- Always confirm chicken reaches 165°F / 74°C in the thickest piece before serving.