Mediterranean Chicken Zucchini Bake: A Healthy and Delicious Recipe

Mediterranean Chicken Zucchini Bake is a delightful dish that brings the vibrant flavors of the Mediterranean right to your kitchen. As I prepared this recipe for the first time, I was instantly transported to sun-soaked shores and bustling markets filled with fresh produce and aromatic spices. This dish not only showcases the rich culinary traditions of the Mediterranean region but also highlights the versatility of zucchini, a beloved summer vegetable.

People adore this Mediterranean Chicken Zucchini Bake for its incredible taste and texture. The tender chicken melds beautifully with the roasted zucchini, while the herbs and spices create a symphony of flavors that dance on your palate. Plus, it’s a convenient one-pan meal that makes cleanup a breeze, perfect for busy weeknights or leisurely weekends. Join me as we dive into this delicious recipe that is sure to become a family favorite!

Ingredients:

4 boneless, skinless chicken breasts
2 medium zucchinis, sliced into half-moons
1 red bell pepper, diced
1 yellow bell pepper, diced
1 cup cherry tomatoes, halved
1 medium red onion, sliced
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon paprika
Salt and pepper, to taste
1/4 cup olive oil
1/2 cup feta cheese, crumbled
1/4 cup fresh parsley, chopped (for garnish)

Preparing the Chicken and Vegetables

Before we dive into the cooking process, let’s get everything prepped. This step is crucial for ensuring that our Mediterranean Chicken Zucchini Bake comes together smoothly.

Preheat your oven to 400°F (200°C). This will ensure that our dish cooks evenly and gets that lovely golden color.
While the oven is heating, take your chicken breasts and place them on a cutting board. Use a meat mallet or rolling pin to gently pound them to an even thickness. This helps them cook evenly and stay juicy.
Season both sides of the chicken breasts with salt, pepper, dried oregano, dried basil, and paprika. Don’t be shy with the seasoning; it’s what gives our dish that Mediterranean flair!
Next, wash and slice the zucchinis into half-moons. Aim for about 1/4-inch thick slices so they cook through without becoming mushy.
Dice the red and yellow bell peppers, and slice the red onion. Mince the garlic cloves. I love using fresh garlic for that aromatic flavor, but if you’re in a pinch, garlic powder works too.
In a large mixing bowl, combine the sliced zucchinis, diced bell peppers, halved cherry tomatoes, sliced red onion, and minced garlic. Drizzle with olive oil and toss everything together until well coated. This will help the veggies roast beautifully.

Cooking the Chicken

Now that we have our chicken and veggies prepped, it’s time to cook the chicken. This step is essential for locking in the flavors.

In a large oven-safe skillet or a baking dish, heat a tablespoon of olive oil over medium-high heat. Once the oil is hot, add the seasoned chicken breasts to the skillet.
Cook the chicken for about 4-5 minutes on each side, or until they are golden brown. We’re not cooking them all the way through just yet; we just want to get a nice sear on the outside.
Once the chicken is browned, remove it from the skillet and set it aside on a plate. This will allow the juices to redistribute while we prepare the veggies.

Assembling the Bake

With the chicken cooked and the vegetables prepped, it’s time to assemble our Mediterranean Chicken Zucchini Bake.

In the same skillet (or baking dish if you prefer), spread the vegetable mixture evenly across the bottom. Make sure to distribute them well so that every bite has a bit of everything.
Place the seared chicken breasts on top of the vegetable layer. This allows the chicken to absorb some of the flavors from the veggies as it bakes.
Sprinkle the crumbled feta cheese over the chicken and vegetables. The feta will melt slightly and add a creamy, tangy flavor that complements the dish perfectly.

Baking the Dish

Now that everything is assembled, it’s time to let the oven do its magic!