Description
This Mediterranean chicken and zucchini bake brings all the sunny flavors of a Greek vacation to your dinner table in just one pan. Quick to prep, even better to eat!
Ingredients
Scale
- 1½ pounds (680g) boneless, skinless chicken breasts, cut into 1-inch chunks
- 3 medium zucchini (about 1½ pounds/680g), sliced into ¼-inch rounds
- 1 pint (300g) cherry tomatoes, halved
- 1 red bell pepper, diced
- 1 medium red onion, thinly sliced
- 4 cloves garlic, minced
- ¼ cup (60ml) extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- ½ teaspoon red pepper flakes (adjust to taste)
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- ⅔ cup (100g) crumbled feta cheese
- ¼ cup (10g) fresh parsley, chopped
- 2 tablespoons fresh basil, thinly sliced
Instructions
- Preheat oven to 375°F (190°C) and lightly oil a 9×13-inch baking dish.
- In a small bowl, combine olive oil, lemon juice, garlic, oregano, thyme, paprika, red pepper flakes, salt, and pepper.
- Place chicken pieces in a bowl and toss with half of the marinade. Let sit for 10-30 minutes.
- In a large bowl, combine zucchini, tomatoes, bell pepper, and onion. Toss with remaining marinade.
- Spread the vegetables in an even layer in the baking dish. Arrange the chicken on top and sprinkle with half the feta cheese.
- Cover with foil and bake for 25 minutes.
- Remove foil, add remaining feta, and bake uncovered for 15-20 more minutes until chicken reaches 165°F (74°C).
- Let rest for 5-10 minutes, then sprinkle with fresh herbs before serving.