Mediterranean Chicken Zucchini Bake (Print)
Chicken, zucchini, and tomatoes baked with Mediterranean herbs and cheese for a fast, satisfying dish.
# Ingredients:
→ Chicken & Vegetables
01 -
2 boneless, skinless chicken breasts, cut into bite-sized pieces
02 -
2 medium zucchinis, sliced into half-moons
03 -
250 grams cherry tomatoes, halved
04 -
0.5 red onion, thinly sliced
05 -
2 cloves garlic, minced
06 -
2 tablespoons olive oil
→ Mediterranean Seasoning
07 -
1 teaspoon dried oregano
08 -
0.5 teaspoon dried basil
09 -
0.5 teaspoon smoked paprika
10 -
0.5 teaspoon salt
11 -
0.25 teaspoon black pepper
12 -
0.25 teaspoon red pepper flakes, optional
→ Topping
13 -
60 grams shredded mozzarella cheese or feta cheese
14 -
20 grams grated Parmesan cheese
15 -
2 tablespoons fresh parsley, chopped, for garnish
# Steps:
01 -
Preheat oven to 190°C. Lightly grease a 33 x 23 cm baking dish with olive oil.
02 -
Combine chicken pieces, zucchini, cherry tomatoes, red onion, and minced garlic in a large bowl. Add olive oil, dried oregano, basil, smoked paprika, salt, black pepper, and red pepper flakes (if using). Toss until all ingredients are evenly coated.
03 -
Distribute the seasoned chicken and vegetable mixture evenly in the prepared baking dish. Sprinkle the surface with shredded mozzarella (or feta) and grated Parmesan cheese.
04 -
Cover with foil and bake for 20 minutes. Remove foil and continue baking for 10 to 15 minutes, until cheese is golden and bubbly and chicken reaches an internal temperature of 75°C.
05 -
Garnish with fresh chopped parsley and serve warm. Optionally pair with rice, quinoa, or crusty bread.
# Notes:
01 -
Cut vegetables to a uniform size to promote even cooking.
02 -
Opt for fresh herbs whenever possible to enrich Mediterranean flavors.
03 -
Monitor baking time closely to prevent the chicken from drying out.