Spring is finally here. You want something light and fresh for your family. This Mediterranean Chicken Zucchini Bake is the answer for your table.
It is a colorful dish that feels like a garden on a plate. You will love how simple and vibrant it tastes. It is the perfect way to welcome warmer weather.
Why You’ll Love This Recipe
This dish is a total winner for busy families. It uses one pan for easy cleanup. You get a protein-packed meal without any stress. It fits perfectly into your healthy reset goals. The colors are bright and beautiful for any night. Your whole family will enjoy these tender, juicy flavors.
Simple Cooking Method
You just toss everything in a large bowl. Then spread it on a tray. The oven does all the hard work for you. Even beginners can master this simple one-pan meal. It is truly a fail-proof dinner for anyone.
Ingredients You’ll Need
This recipe uses fresh vegetables and simple pantry staples for the best flavor.
- 1.5 lbs boneless skinless chicken breasts, cut into 1-inch cubes
- 2 medium zucchinis, sliced into 1/2-inch half-moons
- 1 cup cherry tomatoes, halved
- 1/2 large red onion, sliced into wedges
- 1/4 cup extra virgin olive oil
- 3 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon red pepper flakes
- 1 teaspoon kosher salt
- 1/2 teaspoon cracked black pepper
- 1 tablespoon fresh lemon juice
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh flat-leaf parsley, chopped
Step-by-Step Directions
- Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
- In a large mixing bowl, combine the oil, garlic, and spices.
- Add the chicken and vegetables to the bowl and toss.
- Spread the mixture into a single layer in a baking dish.
- Bake for 22 to 25 minutes until the chicken is done.
- Top immediately with crumbled feta cheese and fresh parsley.
- Allow the dish to rest for 5 minutes before serving.
Best Ways to Enjoy It
Serve this warm right from the oven. It pairs perfectly with fluffy quinoa or brown rice. Add a side of creamy hummus and warm pita. This is great for a leisurely weekend lunch too. Set the table and enjoy this fresh Mediterranean meal today.
Storage & Reheating
Keep leftovers in an airtight container in the fridge. It stays fresh for up to three days. Reheat it in the oven at 350°F for best results. This makes it a meal prep dream for your week. You can also enjoy the leftovers cold over greens. It is a versatile and easy option.
Tips for Best Results
- Do not skip the 5-minute rest after baking.
- Avoid overcrowding the pan to ensure even roasting.
- Use a meat thermometer to check the chicken.
- Buy pre-cubed chicken to save extra prep time.
- Use garden-fresh zucchini for the best spring flavor.
- Drizzle with extra lemon juice before serving for brightness.
- Substitute yellow squash if you cannot find zucchini.
Easy Flavor Ideas
- Add kalamata olives for a salty Greek twist.
- Swap chicken for chickpeas for a vegetarian version.
- Use dairy-free feta to keep it plant-based.
- Add fresh dill for an extra herbal punch.
Common Questions
Will the zucchini get mushy?
Zucchini stays firm if you slice it thick. Do not overcook the dish past 25 minutes. This keeps the vegetables tender but crisp.
Can I use chicken thighs?
Yes, chicken thighs work very well here. They stay very juicy in the oven. Just ensure they reach the proper internal temperature.
I hope this Mediterranean Chicken Zucchini Bake brings a little sunshine to your kitchen. It is such a simple way to eat well without the fuss. Enjoy every bite of this fresh meal.
— Katie Wood
Ingredients
- 1.5 lbs boneless skinless chicken breasts, cut into 1-inch cubes
- 2 medium zucchinis , sliced into 1/2-inch half-moons
- 1 cup cherry tomatoes, halved
- 1/2 large red onion, sliced into wedges
- 1/4 cup extra virgin olive oil
- 3 cloves garlic , minced
- 1 tablespoon dried oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon red pepper flakes
- 1 teaspoon kosher salt
- 1/2 teaspoon cracked black pepper
- 1 tablespoon fresh lemon juice
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh flat-leaf parsley, chopped
Instructions
- Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
- In a large mixing bowl, combine the extra virgin olive oil, minced garlic, dried oregano, smoked paprika, red pepper flakes, salt, black pepper, and lemon juice to create a marinade.
- Add the cubed chicken, zucchini slices, halved cherry tomatoes, and red onion to the bowl and toss until all components are evenly coated.
- Spread the mixture into a single layer within a 9x13 inch baking dish.
- Bake for 22 to 25 minutes or until the chicken's internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius).
- Remove the dish from the oven and top immediately with crumbled feta cheese and chopped parsley.
- Allow the dish to rest for 5 minutes before serving to ensure the chicken remains succulent.
