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Mediterranean chicken zucchini bake in a ceramic dish with roasted zucchini, tomatoes, and feta cheese.
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Mediterranean Chicken Zucchini Bake

Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Servings: 4 servings
Calories: 365kcal

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.