Description
A delicious Mediterranean Chicken Zucchini Bake featuring tender chicken breasts and a colorful mix of fresh vegetables, all topped with creamy feta cheese. This one-pan meal is flavorful, healthy, and easy to prepare, making it perfect for family dinners or gatherings.
Ingredients
Scale
- 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)
Instructions
- Preheat your oven to 400°F (200°C).
- Season both sides of the chicken breasts with salt, pepper, paprika, dried oregano, and dried basil. Rub the spices into the chicken.
- Slice the zucchinis into half-moons, about 1/4-inch thick.
- Dice the red and yellow bell peppers, and slice the red onion.
- Halve the cherry tomatoes.
- Mince the garlic.
- In a large mixing bowl, combine the sliced zucchinis, diced bell peppers, sliced red onion, halved cherry tomatoes, and minced garlic. Drizzle with olive oil and season with salt and pepper. Toss to coat.
- Arrange the seasoned chicken breasts in a large baking dish and surround them with the mixed vegetables.
- Sprinkle crumbled feta cheese over the top.
- Cover the baking dish with aluminum foil.
- Bake in the preheated oven for 25 minutes.
- Carefully remove the foil and return the dish to the oven. Bake for an additional 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.
- Let the dish sit for about 5 minutes before serving.
- Sprinkle with chopped fresh parsley before serving.
- Serve warm, with crusty bread or a simple green salad.
Notes
- For added flavor, consider marinating the chicken in the spices and olive oil for a few hours before baking.
- This dish can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes