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One-Pan Mediterranean Chicken Zucchini Bake

Close-up of One-Pan Mediterranean Chicken Zucchini Bake with roasted tomatoes, feta, and herbs.
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Prepare a flavorful, complete Mediterranean chicken and vegetable dinner using only one pan for simple cleanup.

Ingredients

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  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
  • 2 medium zucchini, chopped
  • 1 cup cherry tomatoes, halved
  • 1/2 cup Kalamata olives, pitted
  • 1/2 red onion, sliced
  • 4 cloves garlic, minced
  • 3 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 cup fresh lemon juice
  • Salt and black pepper to taste
  • 1/2 cup crumbled feta cheese
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper for easier cleanup.
  2. In a large bowl, combine the chicken pieces, zucchini, cherry tomatoes, olives, red onion, and minced garlic.
  3. In a small bowl, whisk together the olive oil, lemon juice, oregano, thyme, salt, and pepper.
  4. Pour the oil and herb mixture over the chicken and vegetables. Toss everything together until evenly coated.
  5. Spread the mixture in a single layer onto the prepared baking sheet.
  6. Bake for 20 to 25 minutes, or until the chicken is cooked through and the vegetables are tender.
  7. Remove the pan from the oven. Sprinkle the crumbled feta cheese evenly over the top.
  8. Return the pan to the oven for 3 to 5 minutes, just until the feta softens slightly.
  9. Garnish with fresh parsley before serving directly from the pan.

Notes

  • For crispier vegetables, ensure the chicken and vegetables are spread in a single layer and not overcrowded on the pan.
  • You can substitute chicken thighs for breasts if you prefer a richer flavor.
  • Use fresh lemon zest along with the juice for a stronger citrus note.

Nutrition

Find it online: https://whiskdaily.com/one-pan-mediterranean-chicken-zucchini-bake/