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Best Mediterranean Chicken Zucchini Bake - Bright, Fresh, and Weeknight Easy

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Chicken: 1.5–2 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • Zucchini: 3 medium, sliced into half-moons
  • Cherry or grape tomatoes: 2 cups, halved
  • Red onion: 1 medium, thinly sliced
  • Kalamata olives: 1/2 cup, pitted and halved
  • Feta cheese: 4–6 ounces, crumbled
  • Garlic: 3–4 cloves, minced
  • Olive oil: 3 tablespoons
  • Lemon: 1, zested and juiced
  • Dried oregano: 2 teaspoons
  • Dried thyme or Italian seasoning: 1 teaspoon
  • Smoked paprika (optional): 1/2 teaspoon
  • Fresh parsley or basil: 1/4 cup, chopped
  • Salt and black pepper: To taste

Method
 

  1. Preheat the oven to 400°F (200°C). Lightly oil a 9x13-inch baking dish.
  2. Season the chicken: In a bowl, toss chicken with 1 tablespoon olive oil, half the garlic, oregano, thyme, smoked paprika (if using), 1/2 teaspoon salt, and a few grinds of pepper. Set aside.
  3. Prep the veggies: In the baking dish, combine zucchini, tomatoes, red onion, remaining garlic, 2 tablespoons olive oil, lemon zest, and a pinch of salt and pepper. Toss to coat and spread evenly.
  4. Add the chicken: Nestle the seasoned chicken pieces into the veggies. Scatter olives on top.
  5. Bake uncovered for 20 minutes. Stir gently, then bake another 10–15 minutes, until the chicken is cooked through (internal temp 165°F/74°C) and the zucchini is tender.
  6. Finish with flavor: Squeeze lemon juice over the bake. Sprinkle crumbled feta and chopped parsley or basil. Taste and adjust salt and pepper.
  7. Serve hot with crusty bread, couscous, quinoa, or a simple green salad.