Description
This Mediterranean Chicken Zucchini Bake is a flavorful and easy one-pan meal that combines tender chicken with colorful veggies and tangy feta cheese. Perfect for a healthy, gluten-free dinner option!
Ingredients
Scale
Chicken Zucchini Bake:
- 1 lb boneless, skinless chicken breasts (cubed)
- 2 medium zucchinis (sliced into half-moons)
- 1 red bell pepper (diced)
- 1/2 red onion (sliced)
- 1/2 cup cherry tomatoes (halved)
- 1/3 cup crumbled feta cheese
- 2 tablespoons olive oil
- 2 cloves garlic (minced)
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- juice of 1/2 lemon
Garnish:
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat oven: Preheat the oven to 400°F (200°C).
- Prepare the ingredients: In a large mixing bowl, combine the cubed chicken, zucchini, bell pepper, red onion, cherry tomatoes, olive oil, garlic, oregano, basil, salt, pepper, and lemon juice. Toss to coat.
- Bake: Transfer the mixture to a 9×13-inch baking dish and bake for 25-30 minutes until the chicken is cooked through and veggies are tender.
- Add feta: Sprinkle the dish with crumbled feta cheese and bake for an additional 3-5 minutes to melt the cheese.
- Garnish and serve: Garnish with chopped parsley before serving warm.
Notes
- This dish pairs well with couscous, quinoa, or warm pita bread.
- For added flavor, include chopped Kalamata olives before baking.
- Chicken thighs can be used for a juicier texture.
Nutrition
- Serving Size: 1 portion
- Calories: 310
- Sugar: 5g
- Sodium: 420mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg
