Description
A Mediterranean‑style one‑pan bake featuring juicy chicken, zucchini, tomatoes, olives, herbs, and melty cheese—simple, vibrant, and full of flavor.
Ingredients
- 1 lb (≈ 450 g) boneless, skinless chicken breast or thighs, cut into pieces or sliced thin
- 2 medium zucchini, sliced into rounds or half‑moons
- 1 pint (≈ 300 g) cherry tomatoes, halved
- 1 medium red onion, sliced or chopped
- 3 garlic cloves, minced
- ¼ cup kalamata olives, pitted and halved (optional)
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp dried oregano
- 1 tsp dried thyme (or Italian seasoning blend)
- ½ tsp paprika (optional)
- Salt and black pepper, to taste
- ½ cup crumbled feta cheese (reduced‑fat or regular)
- ¼ cup shredded mozzarella (optional, for topping)
- Fresh parsley or basil, chopped, for garnish
Instructions
- Preheat the oven to 400 °F (200 °C). Lightly grease a baking dish (e.g. 9×13 or equivalent).
- Pat the chicken dry. In a bowl, toss the chicken pieces with 1 tablespoon olive oil, lemon juice, oregano, thyme, paprika (if using), salt, and pepper.
- In a large mixing bowl, combine zucchini slices, halved tomatoes, red onion, garlic, and olives (if using). Drizzle with the remaining olive oil and season with salt and pepper. Toss to coat evenly.
- Arrange half of the vegetable mix in the bottom of the baking dish. Place the seasoned chicken over that layer. Then top with the remaining vegetables.
- Bake uncovered for about 20–25 minutes (depending on thickness), until chicken reaches 165 °F (74 °C) and vegetables are tender.
- Remove from oven and sprinkle crumbled feta and mozzarella (if using) over top. Return to oven for another 5–7 minutes, or until cheese is melted and lightly golden.
- Let the dish rest for 5 minutes. Garnish with fresh parsley or basil before serving.
Notes
- You can swap chicken breasts for thighs if you prefer—they tend to stay juicier.
- If zucchini is very watery, you can lightly salt and drain slices before assembling to remove excess moisture.
- You could add bell peppers, eggplant, or artichoke hearts for extra veggies.
- Omit mozzarella or use dairy-free alternative for a lighter / dairy‑free version.
- Serve over rice, couscous, or with crusty bread to soak up juices.
- Leftovers store well—keep covered in the fridge for 3–4 days and reheat gently.
Nutrition
- Serving Size: 1 portion (approximate)
- Calories: 320
- Sugar: 5g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 90mg
