Mediterranean Chicken Zucchini Bake (Print)
Savory chicken, zucchini, and tomatoes baked with herbs and cheese for a quick Mediterranean-inspired one-pan dish.
# Ingredients:
→ Chicken and Vegetables
01 -
2 boneless, skinless chicken breasts, cut into bite-sized pieces
02 -
2 medium zucchinis, sliced into half-moons
03 -
240 g cherry tomatoes, halved
04 -
60 g 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 g shredded mozzarella cheese or feta
14 -
20 g grated Parmesan cheese
15 -
2 tablespoons fresh parsley, chopped
# Steps:
01 -
Preheat oven to 190°C. Lightly grease a 23×33 cm baking dish with olive oil.
02 -
In a large bowl, combine chicken pieces, zucchini, cherry tomatoes, red onion, and garlic. Drizzle with olive oil and sprinkle with oregano, basil, smoked paprika, salt, black pepper, and red pepper flakes. Toss to coat evenly.
03 -
Spread the seasoned chicken and vegetable mixture evenly in the prepared dish. Sprinkle shredded mozzarella and grated Parmesan cheese evenly over the top.
04 -
Cover dish with foil and bake for 20 minutes. Remove foil and continue baking for 10–15 minutes until cheese is golden, bubbling, and chicken reaches 75°C internal temperature.
05 -
Garnish with chopped fresh parsley. Serve warm, optionally alongside rice, quinoa, or crusty bread.
# Notes:
01 -
Dice vegetables uniformly to promote even cooking.
02 -
Incorporate fresh herbs for enhanced Mediterranean flavor depth.
03 -
Avoid overbaking to prevent the chicken from becoming dry.