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One-Pan Mediterranean Chicken Zucchini Bake with Feta

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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 4
Ingredients Method

Ingredients
  

For the Chicken and Vegetables
  • 1.5 lbs boneless skinless chicken breasts, cut into 1-inch cubes
  • 2 medium zucchini sliced into half-moons
  • 1 pint cherry tomatoes halved
  • 1/2 red onion thinly sliced
  • 4 cloves garlic minced
  • 1/4 cup olive oil
For the Seasoning and Topping
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup crumbled feta cheese
  • 1/4 cup fresh parsley chopped (for garnish)

Method
 

Preparation and Tossing
  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, combine the chicken cubes, zucchini, cherry tomatoes, red onion, and minced garlic.
  3. Drizzle the mixture with olive oil, then sprinkle with oregano, basil, thyme, salt, and pepper. Toss well to ensure everything is evenly coated.
  4. Transfer the mixture to a 9x13-inch baking dish or a large sheet pan, spreading it into a single layer.
Baking and Finishing
  1. Bake for 20 minutes.
  2. Remove the dish from the oven and sprinkle the crumbled feta cheese evenly over the top.
  3. Return to the oven and bake for an additional 10 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the feta is lightly golden.
  4. Garnish with fresh chopped parsley before serving. Serve immediately over rice, quinoa, or with crusty bread.