Baked Mediterranean Chicken with Zucchini
This Baked Mediterranean Chicken with Zucchini recipe delivers tender, juicy chicken infused with vibrant Mediterranean flavors, baked to perfection with zucchini and a medley of herbs and spices. It's a simple one-pan dish perfect for a healthy and delicious weeknight meal.
Equipment
- 9x13 inch baking dish
- Small bowl
- Whisk
- Large zip-top bag or shallow dish
- Measuring cups and spoons
- Oven
- Meat thermometer
- Knife
- Cutting board
Ingredients
- 4 boneless, skinless chicken breasts about 6 oz each
- 2 medium zucchini, sliced into ½-inch rounds
- 1 pint cherry tomatoes, halved
- 1 medium red onion, thinly sliced
- ½ cup Kalamata olives, pitted and halved
- ½ cup feta cheese, crumbled
- ¼ cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon dried thyme
- ¼ teaspoon red pepper flakes optional
- Salt to taste
- Pepper to taste
- Fresh parsley or basil for garnish optional
Instructions
- In a small bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, basil, thyme, red pepper flakes (if using), salt, and pepper to make the marinade.
- Place the chicken breasts in a large zip-top bag or a shallow dish.
- Pour the marinade over the chicken, ensuring each piece is well coated.
- Seal the bag or cover the dish and marinate in the refrigerator for at least 30 minutes, or up to 4 hours for a deeper flavor.
- While the chicken is marinating, prepare the zucchini, cherry tomatoes, red onion, and Kalamata olives.
- Preheat your oven to 400°F (200°C).
- Lightly grease a 9x13 inch baking dish.
- Arrange the zucchini slices in a single layer in the baking dish.
- Top with the halved cherry tomatoes, sliced red onion, and Kalamata olives.
- Remove the chicken breasts from the marinade and place them on top of the vegetables.
- Pour any remaining marinade over the chicken and vegetables.
- Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- In the last 5 minutes of baking, sprinkle the crumbled feta cheese over the chicken and vegetables.
- Remove the baking dish from the oven and let it rest for a few minutes before serving.
- Garnish with fresh parsley or basil, if desired.
- Serve the Baked Mediterranean Chicken with Zucchini hot and enjoy!
Notes
Don't overcook the chicken; use a meat thermometer. Ensure zucchini slices are evenly sized for even cooking. Fresh herbs enhance the flavor. Marinating time matters; longer marinating results in more flavor. Customize with other Mediterranean vegetables like bell peppers or eggplant. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave, adding a splash of water to prevent drying.