Are you looking for a vibrant, healthy, and delicious meal that’s easy to whip up? Try this Mediterranean Chicken Zucchini Bake Recipe.
This Mediterranean Chicken Zucchini Bake combines tender chicken, fresh zucchini, and bold Mediterranean flavors like garlic, lemon, and herbs.
It’s a one-pan wonder that’s perfect for busy weeknights or a cozy family dinner.
Packed with nutrients and bursting with flavor, this dish will quickly become a staple in your kitchen.
Why You’ll Love This Recipe
Healthy and Nutritious: This dish is full of lean protein from chicken and fiber from zucchini, making it great for the Mediterranean diet.
One-Pan Easy: It requires little cleanup, perfect for busy nights.
Bold Flavors: Fresh herbs, lemon, and garlic give it a zesty, tasty flavor.
Flexible: You can easily change it with your favorite vegetables or spices.
Good for Meal Prep: Great for making ahead or freezing for later.
Ingredients
4 boneless, skinless chicken breasts (about 1.5 lbs)
3 medium zucchini, sliced into ¼-inch rounds
1 red bell pepper, diced
1 yellow onion, thinly sliced
1 cup cherry tomatoes, halved
3 cloves garlic, minced
2 tbsp olive oil
1 tbsp fresh lemon juice
1 tsp dried oregano
1 tsp dried basil
½ tsp smoked paprika
½ tsp ground cumin
½ tsp sea salt
¼ tsp black pepper
½ cup crumbled feta cheese (optional, for topping)
Fresh parsley, chopped (for garnish)
Instructions
Preheat the Oven: Set your oven to 400°F (200°C).
Prepare the Marinade: In a small bowl, whisk together olive oil, lemon juice, minced garlic, oregano, basil, smoked paprika, cumin, salt, and black pepper.
Marinate the Chicken: Place chicken breasts in a large bowl or ziplock bag. Pour half of the marinade over the chicken and let it sit for 15 minutes (or up to 2 hours in the fridge for deeper flavor).
Assemble the Bake: In a 9x13-inch baking dish, arrange zucchini slices, diced bell pepper, onion, and cherry tomatoes. Drizzle with the remaining marinade and toss to coat. Nestle the marinated chicken breasts among the vegetables.
Bake: Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.
Garnish and Serve: Sprinkle with feta cheese (if using) and fresh parsley. Serve hot.
Tips
Even Slicing: Cut zucchini into even slices so they cook evenly.
Marinate Longer: For the best flavor, let the chicken marinate for at least 1 hour.
Check Doneness: Use a meat thermometer to make sure the chicken is cooked all the way through at 165°F.
Add Heat: Sprinkle red chili flakes for some spice.
Crispier Veggies: Broil for 2-3 minutes at the end for a slightly caramelized texture.
Variations and Substitutions
Vegetable Swaps: Replace zucchini with eggplant, yellow squash, or mushrooms.
Protein Options: Use chicken thighs for juicier results or tofu for a vegetarian version.
Cheese Alternatives: Swap feta for goat cheese or omit for a dairy-free dish.
Herb Variations: Try fresh rosemary or thyme instead of oregano and basil.
Grain-Free: This recipe is naturally gluten-free and low-carb, but you can add cooked quinoa or couscous for a heartier meal.
Serving Suggestions
With Grains: Serve with fluffy couscous, quinoa, or brown rice to soak up the juices.
With Bread: Enjoy with warm pita or crusty whole-grain bread.
With a Side: Add a fresh Greek salad with cucumbers, tomatoes, and olives.
For Guests: Serve in the baking dish for a casual, family-style meal.
Make-Ahead, Storing, and Freezing Instructions
Make-Ahead
Marinate the chicken and chop vegetables up to 24 hours in advance. Store separately in the fridge until ready to assemble.
Storing
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) or microwave until warmed through.
Freezing
Freeze the baked dish in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
FAQs
Q. Can I use frozen zucchini?
Yes, but thaw and pat dry to avoid excess moisture, which can make the dish watery.
Q. Is this recipe keto-friendly?
Absolutely! It’s low-carb and fits well into a keto or Mediterranean diet.
Q. Can I make this in a slow cooker?
Yes, layer the ingredients in a slow cooker and cook on low for 4-5 hours or high for 2-3 hours, but the texture may be softer.
Q. What can I use instead of chicken?
Try shrimp, cod, or firm tofu for a different protein option.
Q. How do I prevent soggy vegetables?
Ensure vegetables are evenly spread and not overcrowded in the dish. Broiling at the end can also help.
Conclusion
In conclusion, this Mediterranean Chicken Zucchini Bake Recipe offers the perfect blend of healthy, flavorful, and easy-to-make.
With its vibrant vegetables, tender chicken, and zesty Mediterranean spices, it’s a dish that satisfies both your taste buds and your desire for a wholesome meal.
Whether you’re cooking for a family dinner or prepping for the week, this recipe is a winner.
Try it out, experiment with your favorite variations, and enjoy a taste of the Mediterranean at home!
Read More:- Grilled Salsa Verde Pepper Jack Chicken
Mediterranean Chicken Zucchini Bake Recipe
Ingredients
- 4 boneless skinless chicken breasts (about 1.5 lbs)
- 3 medium zucchini sliced into ¼-inch rounds
- 1 red bell pepper diced
- 1 yellow onion thinly sliced
- 1 cup cherry tomatoes halved
- 3 cloves garlic minced
- 2 tbsp olive oil
- 1 tbsp fresh lemon juice
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp sea salt
- ¼ tsp black pepper
- ½ cup crumbled feta cheese optional, for topping
- Fresh parsley chopped (for garnish)
Instructions
- Set your oven to 400°F (200°C).
- In a small bowl, whisk together olive oil, lemon juice, minced garlic, oregano, basil, smoked paprika, cumin, salt, and black pepper.
- Place chicken breasts in a large bowl or ziplock bag. Pour half of the marinade over the chicken and let it sit for 15 minutes (or up to 2 hours in the fridge for deeper flavor).
- In a 9x13-inch baking dish, arrange zucchini slices, diced bell pepper, onion, and cherry tomatoes. Drizzle with the remaining marinade and toss to coat. Nestle the marinated chicken breasts among the vegetables.
- Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.
- Sprinkle with feta cheese (if using) and fresh parsley. Serve hot.
