Here’s a fresh and flavorful Mediterranean-Style Chicken and Zucchini Bake — packed with vibrant herbs, juicy chicken, tender zucchini, and bursts of tomato and feta. It’s light, healthy, and full of that sun-kissed Mediterranean flavor!
🍗 Mediterranean Chicken & Zucchini Bake
🕒 Prep: 15 min | Bake: 30–35 min
🍽️ Serves: 4
🧂 Ingredients
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1 lb boneless, skinless chicken breasts or thighs, cut into bite-size chunks
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2 medium zucchini, sliced into half-moons
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1 cup cherry tomatoes, halved (or 1 can diced tomatoes, drained)
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¼ cup red onion, thinly sliced
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3 cloves garlic, minced
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2 tbsp olive oil
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1 tbsp lemon juice (plus more for serving)
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1 tsp dried oregano
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½ tsp dried thyme or basil
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Salt & black pepper, to taste
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½ cup crumbled feta cheese
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Optional: 2 tbsp kalamata olives, chopped
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Optional garnish: fresh parsley or basil
👨🍳 Instructions
1. Preheat oven
Set to 400°F (200°C).
2. Toss & season
In a large bowl, combine chicken, zucchini, tomatoes, red onion, garlic, olive oil, lemon juice, oregano, thyme, salt, and pepper. Toss everything well to coat.
3. Bake
Transfer mixture to a greased 9×13” baking dish or oven-safe skillet. Spread evenly.
Bake for 25–30 minutes, stirring halfway, until the chicken is fully cooked and veggies are tender.
4. Finish with feta
In the last 5 minutes of baking, sprinkle feta cheese over the top and return to the oven until slightly melted.
5. Serve
Drizzle with a little more olive oil and lemon juice. Garnish with parsley or fresh basil, if using.
🍽️ Serve with:
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Rice, quinoa, or couscous
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Warm pita bread or naan
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Tzatziki sauce or Greek yogurt on the side
🔁 Variations
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Add bell peppers, eggplant, or spinach for more veggie power
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Swap feta for goat cheese or mozzarella
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Use chicken thighs for extra juicy flavor
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Turn it into a sheet pan dinner by baking all ingredients spread out on a tray
Want a low-carb version, a marinated chicken version, or to turn this into a one-skillet stovetop meal next?
