Mediterranean Chicken Zucchini Bake Recipe
Mediterranean Chicken Zucchini Bake is a healthy, flavorful dish featuring tender chicken breasts baked with fresh zucchini, cherry tomatoes, olives, and sun-dried tomatoes, topped with crumbled feta cheese for a classic Mediterranean touch. This easy-to-make casserole offers a perfect balance of savory, tangy, and fresh flavors, making it a wholesome dinner option.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Low Fat
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
- Prepare the Ingredients: Preheat your oven to 375°F (190°C). Wash and slice the zucchinis into thin rounds and pat dry with a paper towel to remove excess moisture. Season the chicken breasts with olive oil, dried oregano, dried basil, garlic powder, salt, and pepper, rubbing seasoning evenly over both sides. Slice the cherry tomatoes in half, slice the olives, and chop the sun-dried tomatoes, placing them into separate bowls.
- Assemble the Dish: Lightly grease a large baking dish and place the seasoned chicken breasts in the center, leaving space between them. Arrange the zucchini slices around the chicken breasts evenly to create a layer. Sprinkle the halved cherry tomatoes, sliced olives, and chopped sun-dried tomatoes around the chicken and zucchini to distribute the Mediterranean flavors throughout the dish.
- 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 from the oven, evenly sprinkle crumbled feta cheese over the chicken and vegetables, and optionally add shredded mozzarella cheese. Return the dish to the oven and bake for an additional 5-7 minutes until the cheese is melted and golden brown.
- Garnish and Serve: Remove the dish from the oven and garnish with freshly chopped parsley for added freshness and color. Optionally drizzle with balsamic vinegar for a sweet and tangy finish. Serve by slicing the chicken breasts and pairing with the roasted zucchini and vegetables. This dish pairs well with quinoa, couscous, or a light salad for a complete Mediterranean meal.
Notes
- Ensure chicken breasts are evenly sized for uniform cooking.
- Pat zucchini slices dry to avoid excess moisture in the dish.
- Monitor the chicken’s internal temperature with a meat thermometer to prevent overcooking.
- Use pitted olives to make preparation easier.
- Balsamic vinegar adds a nice tang but can be omitted if preferred.
- For a dairy-free version, omit feta and mozzarella cheeses.
Nutrition
- Serving Size: 1 chicken breast with vegetables
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 580 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 85 mg
Keywords: Mediterranean chicken, zucchini bake, baked chicken recipe, healthy dinner, feta cheese chicken, sun-dried tomatoes, low fat chicken dish
