Mediterranean Chicken Zucchini Bake

This delightful hearty bake intertwines tender chicken with an abundance of garden-fresh zucchini, enveloped in flavors that whisk you away to a sunny Mediterranean terrace.

Print Recipe

Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Mediterranean

Calories: 380

Ingredients Method Notes

Ingredients

Main ingredients

4 pieces boneless, skinless chicken breasts, pounded thin for even cooking Pound chicken to ensure even cooking.
3 medium zucchinis, sliced Zucchinis can be swapped with eggplants for a richer taste.
1 cup cherry tomatoes, halved Fresh tomatoes enhance the dish's flavor.
1 medium red onion, thinly sliced
1 cup mozzarella cheese, shredded Feta can be used for a Mediterranean twist.

Seasoning and oil

2 tablespoons olive oil Drizzle over chicken.
2 teaspoons dried oregano Sprinkle generously.
1 teaspoon garlic powder Enhances flavor.
to taste Salt and pepper Season to personal preference.

Garnish

to taste Fresh basil Optional, for garnishing.

Method

Preparation

Preheat your oven to 375°F (190°C).
In a large baking dish, layer the zucchini slices evenly at the bottom. Sprinkle with a touch of salt and pepper.
Place the pounded chicken breasts over the zucchini.
Drizzle the olive oil over the chicken and sprinkle the dried oregano, garlic powder, salt, and pepper evenly.
Spread the sliced red onion and cherry tomatoes over the chicken.
Top with a generous sprinkle of mozzarella cheese.

Cooking

Place the dish in the oven and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is golden and bubbly.
Let it cool for a few minutes, then garnish with fresh basil.

Notes

Storing leftovers in the refrigerator for up to 3 days or freezing for up to 3 months is easy. Reheat at 350°F (175°C) for 15-20 minutes.