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Mediterranean Chicken Zucchini Bake Recipe

Mediterranean Chicken Zucchini Bake Recipe
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★★★★★

5.3 from 27 reviews

This Mediterranean Chicken Zucchini Bake is a flavorful and healthy dish featuring tender chicken breasts baked with fresh zucchini, cherry tomatoes, olives, sun-dried tomatoes, and tangy feta cheese. Infused with classic Mediterranean herbs like oregano and basil, and finished with a sprinkle of fresh parsley and an optional drizzle of balsamic vinegar, this dish captures vibrant flavors perfect for a wholesome meal. Ideal for low-carb diets, it can be enjoyed on its own or paired with grains or salads for added variety.

Ingredients

Scale

For the Chicken and Zucchini Bake:

  • 4 boneless, skinless chicken breasts
  • 2 large zucchinis, sliced into 1/4-inch rounds
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon garlic powder
  • Salt and pepper, to taste
  • 1 cup cherry tomatoes, halved
  • 1/2 cup black olives, pitted and sliced
  • 1/2 cup sun-dried tomatoes, chopped
  • 1/2 cup crumbled feta cheese
  • 1/4 cup fresh parsley, chopped

Optional Ingredients:

  • 1/2 cup shredded mozzarella cheese
  • 1 tablespoon balsamic vinegar

Instructions

  1. Prepare the Ingredients: Preheat your oven to 375°F (190°C). Wash and slice the zucchinis into thin 1/4-inch rounds, then place them on a paper towel to remove any excess moisture. Season the chicken breasts evenly on both sides with olive oil, dried oregano, dried basil, garlic powder, salt, and pepper. Slice cherry tomatoes in half, slice the olives, and chop the sun-dried tomatoes, placing each in separate bowls.
  2. Assemble the Dish: Lightly grease a large baking dish and place the seasoned chicken breasts in the center, ensuring they have enough space to cook evenly. Arrange the zucchini slices around the chicken to form a surrounding layer. Scatter the halved cherry tomatoes, sliced olives, and chopped sun-dried tomatoes around the chicken and zucchini to add vibrant Mediterranean flavors.
  3. Bake the Dish: Place the baking dish in the preheated oven and bake for 30–35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the zucchini is tender. Remove the dish from the oven and evenly sprinkle the crumbled feta cheese over the chicken and vegetables. If desired, add shredded mozzarella cheese on top. Return the dish to the oven and bake for an additional 5–7 minutes until the cheese melts and turns golden brown.
  4. Garnish and Serve: Remove the dish from the oven and sprinkle with freshly chopped parsley for a pop of color and freshness. Optionally, drizzle balsamic vinegar over the top for a tangy finish. Slice the chicken breasts and serve with the roasted zucchini and vegetables. This dish pairs well with quinoa, couscous, or a fresh salad for a complete meal.

Notes

  • For a low-carb option, serve the dish as is without grains.
  • If you prefer more cheese, mozzarella can be added optionally for extra gooey texture.
  • Use fresh herbs if available to enhance flavor.
  • Leftovers can be stored in airtight containers in the refrigerator for up to 3 days and reheated in the oven or microwave.
  • Ensure chicken is cooked to an internal temperature of 165°F (74°C) for food safety.

Nutrition

Keywords: Mediterranean Chicken, Zucchini Bake, Healthy Chicken Recipe, Low Carb, Baked Chicken and Vegetables, Greek Style Chicken

Find it online: https://dailysimplerecipe.com/mediterranean-chicken-zucchini-bake-recipe/