Why You’ll Love This Recipe
This bake is healthy, comforting, and bursting with fresh flavor. It’s low in carbs, high in protein, and loaded with vegetables, making it a great option for weeknight dinners, meal prep, or when you want something nourishing without sacrificing taste. Plus, it comes together in one baking dish, which means easy prep and cleanup.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breasts or thighs (cubed or sliced)
- Zucchini (sliced into rounds or half-moons)
- Cherry or grape tomatoes (halved)
- Red onion (sliced)
- Kalamata olives (pitted and halved)
- Garlic (minced)
- Olive oil
- Lemon juice
- Dried oregano
- Dried thyme or Italian seasoning
- Salt and pepper
- Feta cheese (crumbled)
- Fresh parsley or basil (optional, for garnish)
Directions
- Preheat oven to 400°F (200°C).
- In a large mixing bowl, combine chicken, zucchini, tomatoes, red onion, olives, and garlic.
- Drizzle with olive oil and lemon juice, then sprinkle with oregano, thyme, salt, and pepper. Toss until evenly coated.
- Transfer the mixture to a greased baking dish and spread out evenly.
- Bake for 25–30 minutes, or until the chicken is cooked through and vegetables are tender.
- Remove from oven and sprinkle with crumbled feta cheese.
- Garnish with fresh parsley or basil before serving.
Servings and timing
This recipe serves 4.
Preparation time: 15 minutes
Baking time: 30 minutes
Total time: 45 minutes
Variations
- Add Grains: Serve over cooked quinoa, couscous, or rice for a more filling meal.
- Spicy Kick: Add red pepper flakes or a pinch of cayenne for a bit of heat.
- Low-Carb Option: Keep it as-is for a naturally low-carb and keto-friendly dish.
- Cheese Swap: Try goat cheese or shredded mozzarella instead of feta.
- More Veggies: Add bell peppers, eggplant, or mushrooms for extra variety.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm in a 350°F oven for 10–15 minutes or microwave individual portions for 1–2 minutes until hot. This dish also freezes well—cool completely, store in a freezer-safe container, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
FAQs
Can I use chicken thighs instead of breasts?
Yes, chicken thighs are a great option and often stay juicier during baking.
Do I need to peel the zucchini?
No, the skin is tender and nutritious—just wash it well and slice.
Can I make this dish ahead of time?
Yes, you can prep the ingredients ahead and store them in the fridge until ready to bake.
What’s the best way to keep zucchini from getting mushy?
Cut it into thick slices and don’t overbake. You can also salt it lightly and pat dry before baking to draw out excess moisture.
Can I make this vegetarian?
Absolutely—just omit the chicken and add extra veggies or canned chickpeas for protein.
Does this dish work for meal prep?
Yes, it reheats well and makes great leftovers for lunch or dinner during the week.
What kind of olives should I use?
Kalamata olives add a great briny flavor, but you can use any pitted black or green olives you prefer.
Is this dish gluten-free?
Yes, it’s naturally gluten-free. Just be sure any seasonings or cheese you use are gluten-free too.
Can I add potatoes to this bake?
Yes, but cut them small and pre-cook slightly or bake longer to ensure they’re tender.
What can I serve with this dish?
Try serving it with a side of crusty bread, a light Greek salad, or a scoop of hummus and pita.
Conclusion
Mediterranean Chicken Zucchini Bake is a fresh, nourishing, and flavor-packed meal that’s as easy to make as it is to love. With simple ingredients and bold Mediterranean flair, this dish makes a perfect weeknight dinner or a make-ahead meal to enjoy all week long. It’s a beautiful, satisfying way to eat healthy without compromising on taste.
PrintMediterranean Chicken Zucchini Bake
Mediterranean Chicken Zucchini Bake is a wholesome one-pan meal featuring juicy chicken, zucchini, tomatoes, olives, and herbs, all baked to perfection with a sprinkle of feta. It’s vibrant, healthy, and full of classic Mediterranean flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
- Diet: Gluten Free
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs, cubed
- 2 medium zucchinis, sliced into rounds or half-moons
- 1 cup cherry or grape tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/3 cup Kalamata olives, pitted and halved
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp dried oregano
- 1/2 tsp dried thyme or Italian seasoning
- Salt and pepper to taste
- 1/2 cup crumbled feta cheese
- Fresh parsley or basil, for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C).
- In a large mixing bowl, combine chicken, zucchini, tomatoes, red onion, olives, and garlic.
- Drizzle with olive oil and lemon juice. Sprinkle with oregano, thyme, salt, and pepper. Toss to coat evenly.
- Transfer mixture to a greased baking dish and spread into an even layer.
- Bake for 25–30 minutes, or until the chicken is cooked through and vegetables are tender.
- Remove from oven and sprinkle crumbled feta over the top.
- Garnish with chopped fresh parsley or basil, if desired. Serve warm.
Notes
- Use chicken thighs for juicier texture.
- Thicker zucchini slices help prevent mushiness.
- Add red pepper flakes for a spicy kick.
- Serve over rice, couscous, or quinoa for a more filling meal.
- Great for meal prep—stores and reheats well.
Nutrition
- Serving Size: 1/4 of dish
- Calories: 350
- Sugar: 4g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 95mg
