Mediterranean Chicken Zucchini Bake
This Mediterranean Chicken Zucchini Bake is a cozy, one pan healthy main course with juicy chicken, tender zucchini, tomatoes, and three cheeses for an easy healthy Mediterranean dinner.
Equipment
- Cutting Board
- Chef’s Knife
- Measuring spoons
- MEASURING CUPS
- Mixing Bowl
- Baking dish
- Oven
Ingredients
- 4 pieces boneless, skinless chicken breasts, sliced into thin cutlets
- 2 tablespoons olive oil, divided
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon salt, or to taste
- 0.5 teaspoon black pepper
- 2 medium zucchinis, sliced into 1/4 inch rounds
- 2 pieces ripe tomatoes, diced
- 0.5 medium yellow onion, finely chopped
- 0.5 cup shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- 0.33 cup crumbled feta cheese
- 1 tablespoon fresh parsley or basil, chopped, for garnish optional
- 1 small lemon, cut into wedges for serving optional
Instructions
- Preheat the oven to 400°F (200°C) and lightly brush a medium baking dish with a little olive oil to prevent sticking.
- Place the sliced chicken breasts in a mixing bowl and season with the remaining olive oil, garlic powder, dried oregano, salt, and black pepper, rubbing the seasoning evenly over each piece.
- Arrange the seasoned chicken in a single layer in the prepared baking dish.
- Scatter the chopped onion over the chicken, then layer the sliced zucchini and diced tomatoes on top and around the sides, tucking some pieces between the chicken so each serving has vegetables.
- Sprinkle the mozzarella cheese, Parmesan cheese, and crumbled feta evenly over the vegetables and chicken.
- Bake the Mediterranean Chicken Zucchini Bake in the preheated oven for 25–30 minutes, or until the chicken is cooked through to 165°F and the cheese is melted and lightly golden.
- If you like a crispier top, switch the oven to broil for 2–3 minutes at the end, watching closely so the cheese does not burn.
- Remove the baking dish from the oven and let the Mediterranean Chicken Zucchini Bake rest for 5–10 minutes to allow the juices to settle.
- Garnish with chopped fresh herbs and serve with lemon wedges, grains, or a simple green salad for a well balanced dinner.
Notes
- Lightly salt the zucchini slices and pat them dry before layering if you want to reduce extra moisture in the bake.
- Use boneless, skinless chicken thighs instead of breasts if you prefer a richer flavor.
- For meal prep, portion the baked casserole into containers and refrigerate for up to 3 days.
- Add olives or chili flakes for a bolder Mediterranean twist if your family enjoys stronger flavors.