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Mediterranean Chicken Zucchini Bake

A light and vibrant one-pan dinner featuring herb-seasoned chicken, zucchini, and cherry tomatoes topped with melted mozzarella and parmesan.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large boneless skinless chicken breasts cut into bite-sized pieces
  • 2 medium zucchinis sliced into half-moons
  • 1 cup cherry tomatoes halved
  • 0.5 red onion thinly sliced
  • 2 cloves garlic minced
  • 2 tbsp olive oil
  • 1 tsp dried oregano
  • 0.5 tsp dried basil
  • 0.5 tsp smoked paprika
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.5 cup shredded mozzarella cheese or feta
  • 0.25 cup grated Parmesan cheese

Equipment

  • 9x13-inch baking dish
  • large mixing bowl
  • aluminum foil

Method
 

  1. Preheat oven to 375°F (190°C) and grease a 9x13-inch baking dish.
  2. In a large bowl, toss chicken, zucchini, tomatoes, onion, and garlic with olive oil and all seasonings until coated.
  3. Spread the mixture evenly in the baking dish and sprinkle with mozzarella and parmesan.
  4. Cover with foil and bake for 20 minutes.
  5. Remove foil and bake uncovered for 10-15 more minutes until cheese is golden and chicken is cooked to 165°F.
  6. Garnish with fresh parsley before serving.

Notes

Ensure vegetables are cut into even sizes for uniform cooking. Covering with foil for the first half keeps the chicken from drying out while roasting. For a juicier result, feel free to swap chicken breasts for thighs.