Best Mediterranean Chicken Zucchini Bake
I make this easy one-pan Mediterranean chicken zucchini bake weekly for a healthy, flavorful dinner. It’s packed with protein and veggies, ready in under an hour.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 4 servings
- Category: Dinner
- Method: Oven
- Cuisine: Mediterranean
Ingredients
1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
3 medium zucchini, halved and sliced
1 pint cherry tomatoes, halved
1 large red onion, thinly sliced
4 cloves garlic, minced
3 tbsp extra virgin olive oil
1 tbsp dried oregano
2 tsp smoked paprika
1 tsp ground cumin
1 lemon, juiced and zested
1/2 cup crumbled feta cheese
1/4 cup chopped fresh parsley or dill
Salt and black pepper, to taste
Instructions
Preheat oven to 400°F (200°C).
In a large baking dish, combine chicken, zucchini, tomatoes, red onion, and garlic.
Drizzle with olive oil. Add oregano, paprika, cumin, lemon zest, salt, and pepper. Toss until everything is evenly coated.
Spread into a single layer. Bake for 25-30 minutes, stirring once halfway, until chicken is cooked through.
Remove from oven. Drizzle with fresh lemon juice.
Top with crumbled feta cheese and fresh herbs. Serve immediately.
Notes
For less watery results, salt the sliced zucchini and let it drain in a colander for 15 minutes before patting dry. Chicken can be substituted with cod or salmon (add for the last 15 mins of cooking). Store leftovers in an airtight container in the fridge for up to 3 days.