Mediterranean Chicken Zucchini Bake (Print View)

Chicken, zucchini, tomatoes, and feta baked with fresh herbs for a light Mediterranean-inspired dish.

# Components:

→ Produce

01 - 2 medium zucchinis, sliced into half-moons
02 - 1 cup cherry tomatoes, halved
03 - 1/2 red onion, thinly sliced
04 - 1/4 cup fresh parsley, chopped

→ Protein

05 - 1 pound cooked chicken breast, shredded or diced

→ Dairy

06 - 1/2 cup crumbled feta cheese

→ Seasonings and Oils

07 - 1 tablespoon olive oil
08 - 1/2 teaspoon dried oregano
09 - 1/4 teaspoon garlic powder
10 - Salt and pepper, to taste

# Directions:

01 - Set oven temperature to 375°F (190°C) and allow to preheat fully.
02 - In a large bowl, combine zucchini, cherry tomatoes, and red onion. Drizzle with olive oil and toss with dried oregano, garlic powder, salt, and pepper until all vegetables are evenly coated.
03 - Add the cooked chicken breast to the vegetable mixture and mix until well combined.
04 - Lightly grease a baking dish. Transfer the prepared mixture into the dish and spread into an even layer.
05 - Sprinkle crumbled feta cheese evenly over the top of the layered ingredients.
06 - Place the dish in the preheated oven and bake for 25 to 30 minutes, or until the vegetables are tender and the top is lightly golden.
07 - Remove the dish from the oven and allow it to cool for 5 minutes.
08 - Garnish with chopped parsley and serve warm.

# Expert Advice:

01 -
  • Uses fresh and pantry-friendly ingredients for a fuss-free prep
  • Takes less than 15 minutes to assemble and is on the table in under an hour
  • Packed with veggies and lean protein for wholesome family meals
  • The flavors remind me of a vacation on the coast and cleanup is so minimal I can relax after
02 -
  • Great source of protein and vegetables
  • Perfect for meal prep and reheats beautifully
  • Low carb and naturally gluten free
03 -
  • Be generous with the fresh herbs right before serving. The fragrance takes the dish up a notch
  • Roast the chicken breast with a dusting of dried oregano and lemon for even more flavor in every bite
  • Let the bake rest at least five minutes after baking so you get tidy squares instead of a messy scoop

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