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Mediterranean Chicken Zucchini Bake

Mediterranean Chicken Zucchini Bake: Flavor Packed and Easy

This Mediterranean Chicken Zucchini Bake is a flavor-packed, easy one-pan meal that aligns with the Mediterranean diet, perfect for a quick dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Chicken Breast Substitute with chicken thighs for extra juiciness.
For the Vegetables
  • 2 cups Zucchini Use yellow squash as an alternative.
  • 1 cup Red Bell Pepper Can replace with green or yellow bell peppers.
  • 1 cup Yellow Bell Pepper Substitute with more red pepper if needed.
  • 1 medium Red Onion Use yellow onion if unavailable.
  • 1 cup Cherry Tomatoes Substitute with regular tomatoes, chopped.
  • 3 cloves Garlic Use garlic powder as a less intense alternative.
  • 1/2 cup Kalamata Olives Swap with green olives for a different flavor profile.
For Seasoning and Garnish
  • 3 tablespoons Olive Oil Coconut oil can be used for a different flavor.
  • 1 teaspoon Dried Oregano Substitute with Italian seasoning if desired.
  • 1 teaspoon Dried Basil Fresh basil can also be used if readily available.
  • 1 teaspoon Paprika Use smoked paprika for a smoky flavor.
  • to taste Salt Adjust quantities per taste.
  • to taste Black Pepper Adjust quantities per taste.
  • 1/2 cup Feta Cheese Omit for a dairy-free version or use plant-based feta.
  • 1/4 cup Fresh Parsley Replace with fresh dill for a different herb flavor.
  • 1 lemon Lemon Wedges Substitute with lime wedges for a twist.

Equipment

  • Baking sheet
  • Mixing Bowl
  • Knife
  • Cutting Board

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. Cut the chicken breast into bite-sized chunks, slice the zucchini and bell peppers, and finely mince the garlic.
  3. Combine the chicken chunks, sliced vegetables, Kalamata olives, minced garlic, and olive oil in a large mixing bowl. Sprinkle in dried oregano, basil, paprika, salt, and pepper. Mix thoroughly.
  4. Transfer the mixture onto a large baking sheet, spreading it out evenly to ensure even roasting.
  5. Place the baking sheet in your preheated oven and bake for 25 to 30 minutes.
  6. Remove the sheet from the oven, sprinkle with feta cheese and parsley. Serve warm with lemon wedges.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 15gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 12gCholesterol: 80mgSodium: 500mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 1500IUVitamin C: 90mgCalcium: 150mgIron: 2mg

Notes

Cut vegetables and chicken evenly for consistent cooking. Use high heat to roast effectively without steaming. Don’t overbake the chicken for optimal juiciness. Consider adding chickpeas for extra protein and fiber. For dairy-free, omit or substitute feta cheese.

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