Mediterranean Chicken Zucchini Bake
A bright, one-pan dinner of seasoned chicken breasts baked with zucchini, cherry tomatoes, olives, sun-dried tomatoes, and crumbled feta for a satisfying weeknight meal.
Equipment
- Large Baking Dish
- Instant-read thermometer
- Cutting Board and Sharp Knife
Ingredients
- 4 boneless, skinless chicken breasts Pat dry before seasoning
- 2 large zucchinis, sliced into 1/4-inch rounds Pat slices dry with paper towels before assembling
- 1 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried basil
- 0.5 tsp garlic powder
- salt and pepper To taste
- 1 cup cherry tomatoes, halved
- 0.5 cup black olives, pitted and sliced Kalamata olives work great here too
- 0.5 cup sun-dried tomatoes, chopped
- 0.5 cup crumbled feta cheese Add during last 5-7 minutes of baking
- 0.25 cup fresh parsley, chopped For garnish
- 0.5 cup shredded mozzarella cheese (optional) For extra cheesiness -- swap for or add alongside feta
- 1 tbsp balsamic vinegar (optional) For drizzling before serving
Instructions
- Preheat your oven to 375°F (190°C).
- Slice the zucchinis into 1/4-inch rounds and pat them dry with paper towels to remove excess moisture.
- Season the chicken breasts on both sides with olive oil, dried oregano, dried basil, garlic powder, salt, and pepper. Rub the oil and spices in evenly with your hands.
- Lightly grease a large baking dish. Place the seasoned chicken breasts in the center with space between them.
- Arrange the zucchini slices around the chicken in a single layer. Scatter the halved cherry tomatoes, sliced olives, and chopped sun-dried tomatoes over and around everything.
- Bake uncovered for 30 to 35 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the zucchini is fork-tender.
- During the last 5 to 7 minutes of baking, sprinkle crumbled feta (or shredded mozzarella) over the top and return to the oven until the cheese is just melted and starting to turn golden at the edges.
- Remove from the oven and let the dish rest for 5 minutes. Garnish with fresh chopped parsley and drizzle with balsamic vinegar if desired. Serve hot.
