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Mediterranean Chicken Zucchini Bake

A healthy one-dish baked chicken recipe with zucchini, bell pepper, cherry tomatoes, yellow onion, garlic, Mediterranean herbs, olive oil, and crumbled feta. Easy, fresh, and gluten-free.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts
  • 2 medium zucchinis sliced into rounds about 1/4 inch thick
  • 1 red bell pepper chopped
  • 1 yellow onion sliced
  • 3 garlic cloves minced
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup cherry tomatoes halved
  • 1/2 cup feta cheese crumbled
  • 2 tbsp olive oil
  • fresh parsley for garnish, optional

Equipment

  • Large baking dish
  • Mixing bowl
  • Cutting board and chef's knife
  • Instant read meat thermometer

Method
 

  1. Preheat oven to 400°F. Grease a large baking dish with olive oil or non-stick spray.
  2. In a large bowl, combine zucchini, bell pepper, onion, garlic, cherry tomatoes, oregano, basil, salt, and pepper. Drizzle with olive oil and toss to coat evenly.
  3. Place chicken breasts in the prepared baking dish in a single layer. Pour the vegetable mixture evenly over the chicken.
  4. Bake uncovered for 25 minutes.
  5. Remove from the oven and sprinkle crumbled feta evenly over the top. Return to the oven and bake for an additional 5 to 10 minutes until the chicken reaches an internal temperature of 165°F.
  6. Remove from the oven and rest for a few minutes. Garnish with fresh parsley if desired and serve.

Notes

Pat chicken breasts dry before placing in the baking dish for better roasting. Bake uncovered throughout for best vegetable texture. Chicken thighs can substitute for breasts at the same temperature. Leftovers store well in the fridge for up to 3 days.