Go Back
–+ servings
Mediterranean Chicken Zucchini Bake

Mediterranean Chicken Zucchini Bake: A Flavorful One-Pan Delight

Mediterranean Chicken Zucchini Bake is a flavorful, gluten-free, low-carb meal perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chicken and Vegetables
  • 2 pieces Chicken Breasts Substitute with chicken thighs for added juiciness.
  • 2 pieces Zucchini Choose firm, fresh zucchinis.
  • 1 cup Red Bell Peppers Substitute with other favorite peppers.
  • 1 cup Yellow Bell Peppers Substitute with other favorite peppers.
  • 1 piece Red Onion Shallots can be used as an alternative.
  • 1 cup Cherry Tomatoes Substitute with canned diced tomatoes if out of season.
  • 3 cloves Garlic Fresh garlic is preferred.
  • 1/2 cup Kalamata Olives Substitute with any olives.
Dressing and Seasoning
  • 2 tablespoons Olive Oil Avocado oil is a great substitute.
  • 1 tablespoon Dried Oregano Fresh herbs can be used but adjust quantity.
  • 1 tablespoon Dried Basil Fresh herbs can be used but adjust quantity.
  • 1 teaspoon Paprika Smoked paprika offers a nice twist.
  • to taste Salt
  • to taste Black Pepper
Finish
  • 1 cup Feta Cheese Omit for vegan version.
  • 1/4 cup Fresh Parsley Can substitute with other herbs.
  • 2 pieces Lemon Wedges Fresh lime can be a lovely alternative.

Equipment

  • Oven
  • Baking dish
  • Mixing Bowl
  • Cutting board
  • Knife

Method
 

Cooking Steps
  1. Preheat your oven to 400°F (200°C) and lightly coat a baking dish with olive oil.
  2. Chop chicken and vegetables into one-inch cubes for uniform cooking.
  3. In a mixing bowl, combine chicken, zucchini, bell peppers, onion, tomatoes, and garlic. Drizzle with olive oil and season with oregano, basil, paprika, salt, and pepper, then toss to coat.
  4. Transfer the mixture to the baking dish and spread evenly.
  5. Bake for approximately 30 minutes, stirring halfway through, until chicken is cooked through (165°F) and vegetables are tender.
  6. Remove from the oven, let rest for 5 minutes, then sprinkle with feta and parsley, and serve with lemon wedges.

Nutrition

Serving: 1plateCalories: 350kcalCarbohydrates: 12gProtein: 30gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 85mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 6gVitamin A: 500IUVitamin C: 70mgCalcium: 150mgIron: 2mg

Notes

Cut chicken and vegetables evenly for perfect tenderness. Baking at high heat is crucial for caramelization.

Tried this recipe?

Let us know how it was!