Spring is finally here, and your kitchen deserves a fresh start. This Mediterranean chicken zucchini bake is the bright, easy meal you need right now.
It is 6pm and your family is hungry. You want something healthy but also delicious. This recipe delivers big flavor with minimal effort and even less cleanup.
Why This Recipe Is a Winner
This dish is a lifesaver for busy weeknights. You just chop, toss, and bake everything in one dish. It keeps your kitchen cool and your stress levels low.
The colors are vibrant and the protein keeps you full. It is also a fantastic choice for meal prep. Your future self will thank you for these leftovers tomorrow.
Simple Cooking Steps
Making this dinner is incredibly straightforward. You do not need any fancy equipment. Even a beginner cook can master this one-pan wonder with ease.
You simply whisk the dressing and pour it over the fresh ingredients. The oven does all the hard work for you. You will love how tender and juicy the chicken stays.
Simple Ingredients
These ingredients are mostly pantry staples and fresh seasonal produce. They come together to create a true Mediterranean feast.
- 1.5 lbs boneless skinless chicken breasts, cut into 1-inch cubes
- 3 medium zucchini, sliced into 1/2-inch half-moons
- 1 pint cherry tomatoes, halved
- 1 medium red onion, sliced into 1/2-inch wedges
- 1/2 cup Kalamata olives, pitted and halved
- 4 cloves garlic, minced
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1/2 teaspoon sea salt
- 1/4 teaspoon cracked black pepper
- 1/2 cup feta cheese, crumbled
- 2 tablespoons fresh parsley, finely chopped
Step-by-Step Directions
- Preheat the oven to 400°F (200°C) and lightly coat a 9×13 inch rimmed baking sheet or ceramic baking dish with non-stick spray or olive oil.
- In a large mixing bowl, combine the cubed chicken, sliced zucchini, halved cherry tomatoes, red onion wedges, and Kalamata olives.
- In a separate small whisking bowl, emulsify the olive oil, lemon juice, minced garlic, oregano, thyme, paprika, salt, and pepper.
- Pour the herb-oil emulsion over the chicken and vegetable mixture, tossing thoroughly to ensure even distribution of seasonings.
- Transfer the mixture to the prepared baking dish, spreading it into a single layer to ensure uniform heat contact.
- Bake uncovered for 25 minutes in the center rack of the oven.
- Remove the dish briefly to sprinkle crumbled feta cheese evenly over the top.
- Return to the oven for an additional 10 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the zucchini is fork-tender with slightly caramelized edges.
- Garnish with fresh parsley and an optional squeeze of fresh lemon before serving.
Best Ways to Enjoy It
Serve this warm right out of the oven. The creamy feta melts perfectly into the roasted vegetables. It is a complete meal on its own.
You can also pair it with warm pita bread. A scoop of hummus on the side is wonderful too. Pack into containers for easy weekday lunches that taste amazing cold.
Keep It Fresh
Store any leftovers in an airtight container. They will stay fresh in the fridge for up to four days. This makes it perfect for your Sunday prep.
To reheat, use the microwave for a quick lunch. For better texture, use a 350°F oven for ten minutes. The zucchini stays nice and firm this way.
Tips for Best Results
- Do not skip the fresh lemon juice for brightness.
- Cut chicken into even cubes for uniform cooking.
- Avoid overcrowding the pan to prevent steaming the veggies.
- Use a meat thermometer to ensure chicken is perfectly cooked.
- Add the feta late to keep it from burning.
- Pat the zucchini dry before slicing to reduce extra moisture.
- Garnish with extra herbs for a restaurant-quality finish.
Ways to Switch It Up
- Swap chicken for chickpeas for a vegetarian option.
- Use bell peppers instead of zucchini for extra crunch.
- Add a pinch of red pepper flakes for heat.
- Try goat cheese if you prefer a milder tang.
Common Questions
Will the zucchini get soggy?
If you slice them thick, they stay firm. High heat helps roast them rather than steam them. Do not cover the dish while baking.
Can I use chicken thighs?
Yes, chicken thighs work beautifully in this recipe. They stay very moist and flavorful. Just ensure they reach the proper internal temperature.
I hope this fresh bake brings a little peace to your busy spring evenings. It is proof that healthy eating can be simple and delicious.
— Katie Wood
Ingredients
- 1.5 lbs boneless skinless chicken breasts, cut into 1-inch cubes
- 3 medium zucchini , sliced into 1/2-inch half-moons
- 1 pint cherry tomatoes, halved
- 1 medium red onion, sliced into 1/2-inch wedges
- 1/2 cup Kalamata olives, pitted and halved
- 4 cloves garlic , minced
- 3 tablespoons extra -virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1/2 teaspoon sea salt
- 1/4 teaspoon cracked black pepper
- 1/2 cup feta cheese, crumbled
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Preheat the oven to 400°F (200°C) and lightly coat a 9x13 inch rimmed baking sheet or ceramic baking dish with non-stick spray or olive oil.
- In a large mixing bowl, combine the cubed chicken, sliced zucchini, halved cherry tomatoes, red onion wedges, and Kalamata olives.
- In a separate small whisking bowl, emulsify the olive oil, lemon juice, minced garlic, oregano, thyme, paprika, salt, and pepper.
- Pour the herb-oil emulsion over the chicken and vegetable mixture, tossing thoroughly to ensure even distribution of seasonings.
- Transfer the mixture to the prepared baking dish, spreading it into a single layer to ensure uniform heat contact.
- Bake uncovered for 25 minutes in the center rack of the oven.
- Remove the dish briefly to sprinkle crumbled feta cheese evenly over the top.
- Return to the oven for an additional 10 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the zucchini is fork-tender with slightly caramelized edges.
- Garnish with fresh parsley and an optional squeeze of fresh lemon before serving.
