Mediterranean Chicken Zucchini Bake

Introduction

The Mediterranean Chicken Zucchini Bake is your answer to a light, wholesome, and flavor-packed weeknight dinner. Brimming with juicy chicken, fresh zucchini, sun-ripened tomatoes, and fragrant herbs, this dish delights with every forkful. It’s easy enough for busy evenings, yet elegant and colorful enough to serve guests.

This recipe captures the essence of the Mediterranean — vibrant, healthy ingredients and bright flavors. It’s the perfect solution when you want a crowd-pleasing, one-pan meal that keeps clean-up simple and nutrition high.

Why Make This Mediterranean Chicken Zucchini Bake?

This one-dish wonder stands out for its adaptability and taste. The chicken turns out tender and juicy, while zucchini soaks up the flavors of garlic, oregano, and a hint of tangy feta. A touch of olive oil ensures a satisfying, balanced meal. Whether you’re aiming to wow your family or impress guests with your culinary flair, this Mediterranean Chicken Zucchini Bake will deliver hearty satisfaction and a pop of color to your table.

Prepping the Veggies for Maximum Flavor

Uniformly diced vegetables ensure even roasting and perfect bites. For effortless, consistent chopping, the Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper is invaluable. It makes quick work of zucchini, bell peppers, and onions—saving you time and giving the final bake a professional touch.

Be generous with seasonal veggies; the Mediterranean palette welcomes eggplant, summer squash, or cherry tomatoes just as enthusiastically.

Cooking and Assembling the Bake

Layer succulent chicken breast over the prepared vegetables, seasoning each component for robust flavor. An ovenproof skillet or baking dish, such as the classic Lodge 10.25 Inch Cast Iron Pre-Seasoned Skillet, guarantees even cooking and easy transfer from oven to table.

Line your dish with a sheet of Reynolds Kitchens Brown Parchment Paper Roll for effortless clean-up and to keep melted cheese from sticking.

Serving and Storing the Mediterranean Chicken Zucchini Bake

Serve this vibrant casserole right from the dish or scoop into a leak-proof Bentgo Salad Container for a satisfying packed lunch. Each bite offers lean protein, loads of vegetables, and enough zest to keep your palate intrigued.

To store leftovers, use a set of airtight containers like Rubbermaid Brilliance Food Storage Containers to lock in freshness for easy meal-prep and tomorrow’s lunch.

Nutritional Information and Serving Size

This Mediterranean Chicken Zucchini Bake serves 4 and comes in at about 350–400 calories per serving, depending on how much feta you add. Expect balanced macros — lean chicken breast for protein, fiber-rich vegetables, and moderate use of olive oil for healthy fats.

Mediterranean Chicken Zucchini Bake (Recap)

This recipe is nourishing, vibrant, and supremely adaptable. It packs a punch of Mediterranean flavor and comes together with minimal fuss, making it ideal for busy evenings, meal prep, or healthy entertaining.

Instructions

1. Preheat your oven to 400°F (200°C). Line a large baking or casserole dish with Reynolds Kitchens Brown Parchment Paper Roll for quick clean-up.
2. Using your Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper, chop the zucchini, red bell pepper, and onion into even pieces. Halve the cherry tomatoes.
3. In a large bowl, toss the diced vegetables and tomatoes with half the olive oil, garlic, oregano, basil, smoked paprika, salt, and pepper.
4. Arrange vegetables in an even layer in the prepared baking dish.
5. Brush the chicken strips with the remaining olive oil and sprinkle with additional salt, pepper, and smoked paprika. Nestle the chicken over the vegetables.
6. Bake for 22–25 minutes, or until the chicken is cooked through (165°F/74°C, check with a ThermoPro TP19H Digital Meat Thermometer for Cooking) and vegetables are tender.
7. Remove from the oven and immediately sprinkle with crumbled feta cheese and fresh herbs. Let it cool slightly, then serve with lemon wedges if desired.

Cook and Prep Times

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes