Description
A delightful Mediterranean Chicken and Zucchini Bake that combines juicy chicken with fresh zucchini, vibrant herbs, and spices for a satisfying meal.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs or 680 g)
- 2 medium zucchinis, sliced into rounds
- 1 cup cherry tomatoes, halved
- 1 medium red onion, sliced
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- 1 tablespoon dried oregano
- 1 teaspoon black pepper
- 1 teaspoon salt (adjust to taste)
- 1 cup feta cheese, crumbled
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the olive oil, minced garlic, oregano, black pepper, and salt. Add the chicken breasts and coat them well. Let sit for 10-15 minutes.
- In a large baking dish, layer the sliced zucchini, red onion, and halved cherry tomatoes. Drizzle with olive oil and sprinkle with salt and pepper. Toss gently.
- Place the marinated chicken breasts on top of the vegetables in the baking dish.
- Cover the dish with aluminum foil and bake for 25 minutes.
- Remove the foil and sprinkle crumbled feta cheese over the chicken and vegetables. Bake uncovered for an additional 15-20 minutes until the chicken is cooked through and vegetables are tender.
- For a golden-brown crust, switch to broil for the last 2-3 minutes of cooking.
- Remove from the oven, let rest for a few minutes, and serve warm, garnished with fresh herbs if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
- For best reheating results, use the oven and cover with foil.
- Feel free to add olives or artichokes for more Mediterranean flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg
Keywords: Mediterranean, Chicken, Zucchini, Bake, Healthy, Dinner