Description
A flavorful Mediterranean Chicken Zucchini Bake combining tender chicken breasts with fresh zucchinis, colorful bell peppers, cherry tomatoes, Kalamata olives, and tangy feta cheese. This healthy and hearty baked dish is infused with classic Mediterranean herbs and olive oil, perfect for a nutritious and satisfying meal.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
Vegetables
- 2 medium zucchinis, sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 red onion, chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted and sliced
Other
- 1/4 cup crumbled feta cheese
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
- Lemon wedges for serving
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the chicken and vegetables to perfection.
- Prepare Marinade: In a large mixing bowl, combine the olive oil, minced garlic, dried oregano, dried thyme, dried basil, salt, and pepper. This mixture will serve as a flavorful marinade for both the chicken and vegetables.
- Marinate Chicken: Add the chicken breasts to the bowl and thoroughly coat them with the prepared marinade, ensuring every piece is well-seasoned.
- Arrange Chicken: Place the marinated chicken breasts evenly in a baking dish, creating a base for the vegetable mixture.
- Toss Vegetables: Using the same bowl, toss the sliced zucchinis, chopped red and yellow bell peppers, chopped red onion, cherry tomatoes, and Kalamata olives with any remaining marinade to infuse them with flavor.
- Combine in Baking Dish: Spread the mixed vegetables evenly around the chicken breasts in the baking dish, creating a colorful and balanced meal.
- Cover and Bake: Cover the baking dish with foil and bake in the preheated oven for 25 minutes. This allows the chicken to cook gently while keeping moisture in the dish.
- Add Feta Cheese: Remove the foil and sprinkle crumbled feta cheese over the top, adding a tangy Mediterranean touch and slightly creamy texture.
- Final Bake: Return the dish to the oven uncovered and bake for an additional 10-15 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.
- Serve: Serve the Mediterranean Chicken Zucchini Bake warm with lemon wedges on the side to squeeze over the dish for added brightness and acidity.
Notes
- For best results, use fresh herbs if available instead of dried.
- Chicken breasts can be substituted with thighs if preferred, adjusting the cooking time accordingly.
- Feel free to add other Mediterranean staples like artichoke hearts or sun-dried tomatoes for variety.
- To ensure even cooking, try to cut vegetables into similar sized pieces.
- This dish reheats well and can be stored in an airtight container in the refrigerator for up to 3 days.
