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A vibrant 9x13 baking dish filled with roasted chicken cubes, zucchini half-moons, cherry tomatoes, and olives topped with melted feta cheese.

Mediterranean Chicken Zucchini Bake

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 345
Ingredients Method

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts, cut into 1-inch cubes
  • 2 medium zucchinis , sliced into 1/4-inch half-moons
  • 1 cup cherry tomatoes, halved
  • 1/2 red onion , thinly sliced
  • 1/2 cup Kalamata olives, pitted and halved
  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 3 cloves garlic , minced
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1/2 cup feta cheese, crumbled
  • 2 tbsp fresh parsley, finely chopped

Method
 

  1. Preheat the oven to 400°F (200°C) and lightly grease a 9x13 inch baking dish.
  2. In a large mixing bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, dried oregano, dried thyme, salt, and black pepper to create the marinade.
  3. Add the cubed chicken, zucchini, cherry tomatoes, red onion, and Kalamata olives to the bowl.
  4. Toss all ingredients thoroughly until the chicken and vegetables are evenly coated with the herb marinade.
  5. Transfer the mixture to the prepared baking dish, spreading it out into a single, even layer to ensure uniform roasting.
  6. Bake uncovered for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the zucchini is tender-crisp.
  7. Remove from the oven and immediately sprinkle the crumbled feta cheese and chopped parsley over the hot bake.
  8. Allow the dish to rest for 5 minutes before serving to let the juices redistribute.