Mediterranean Chicken Zucchini Bake
A quick and healthy one-pan dinner featuring juicy chicken and colorful vegetables, topped with creamy feta.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Dairy
Ingredients
Scale
- 2 chicken breasts, diced (about 1 to 1¼ pounds total)
- 2 medium zucchinis, sliced into 1/4-inch rounds
- 1 cup cherry tomatoes, halved
- 1 red onion, sliced into wedges
- 1 bell pepper, chopped (any color)
- 3 cloves garlic, minced
- 2 teaspoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1 cup feta cheese, crumbled
- Fresh parsley, chopped, for garnish
Instructions
- Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly oil it.
- Combine the diced chicken, sliced zucchinis, halved cherry tomatoes, sliced red onion, chopped bell pepper, and minced garlic in a large bowl.
- Drizzle the olive oil over the mixture. Sprinkle the dried oregano, salt, and black pepper on top. Toss well so everything is evenly coated.
- Spread the mixture in a single, even layer across the baking sheet. Avoid overcrowding — leave small gaps so hot air can circulate and roast instead of steam.
- Bake for 25–30 minutes, or until the chicken reaches 165°F (74°C) internally and the vegetables are tender and beginning to brown at the edges.
- Remove the sheet from the oven and evenly sprinkle the crumbled feta over the top.
- Return the pan to the oven for an additional 5 minutes just until the feta softens and warms — if you like a more browned top, broil for 1–2 minutes while watching closely.
- Let the bake rest for 5 minutes, then garnish with chopped fresh parsley and serve.
Notes
Chicken thighs can be substituted for more flavor. Adjust salt to preference and consider using goat cheese or halloumi instead of feta.