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Mediterranean Chicken Zucchini Bake

Mediterranean Chicken Zucchini Bake for a Flavorful Dinner Feast

This Mediterranean Chicken Zucchini Bake harmonizes tender chicken with vibrant vegetables, delivering a gluten-free and low-carb meal option.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 pieces Chicken Breasts Can use boneless, skinless chicken thighs for added juiciness.
For the Vegetables
  • 2 medium Zucchinis Provides moisture and tender texture.
  • 2 pieces Red/Yellow Bell Peppers Use any combination based on preference.
  • 1 medium Red Onion Substitute with yellow onion if necessary.
  • 1 cup Cherry Tomatoes Can replace with diced regular tomatoes.
For Flavor
  • 3 cloves Garlic Use fresh or substitute with ½ teaspoon garlic powder.
  • ½ cup Kalamata Olives Substitute with green olives if desired.
  • 3 tablespoons Olive Oil Can use avocado oil for a higher smoke point.
  • 1 teaspoon Dried Oregano/Basil Fresh herbs can be substituted, increasing quantity to taste.
  • 1 teaspoon Paprika Optional but recommended for added flavor.
  • to taste Salt & Pepper Essential for seasoning.
For the Toppings
  • ½ cup Feta Cheese Omit for a dairy-free version or use plant-based cheese.
  • ¼ cup Fresh Parsley Other fresh herbs like cilantro could also be used.

Equipment

  • Oven
  • Baking sheet
  • mixing bowl
  • Knife
  • Cutting Board

Method
 

Step‑by‑Step Instructions for Mediterranean Chicken Zucchini Bake
  1. Preheat oven to 400°F (200°C). Gather your ingredients.
  2. Wash and chop zucchinis, bell peppers, and red onion. Slice chicken breasts into chunks and halve the cherry tomatoes.
  3. Combine chicken, zucchinis, bell peppers, red onion, cherry tomatoes, and kalamata olives in a large mixing bowl. Drizzle with olive oil and add oregano, basil, paprika, salt, and pepper. Toss until coated.
  4. Transfer to a baking sheet and arrange in a single layer for even roasting.
  5. Bake for 30 minutes, stirring halfway through, until chicken reaches 165°F (75°C) and vegetables are tender.
  6. Garnish with crumbled feta and fresh parsley before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 12gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 600mgPotassium: 750mgFiber: 3gSugar: 5gVitamin A: 800IUVitamin C: 30mgCalcium: 150mgIron: 2mg

Notes

This Mediterranean Chicken Zucchini Bake is gluten-free and perfect for meal prep. Store leftovers in the fridge for up to 4 days.

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