Mediterranean Chicken Zucchini Bake (Printable Version)
A one-pan dinner combining chicken, zucchini, lemon, herbs and cheese for a fresh yet comforting Mediterranean-inspired meal.
# Ingredients:
→ Main Ingredients
01 -
680 g boneless, skinless chicken breasts, cut into bite-size chunks
02 -
3 medium zucchinis, sliced into rounds
03 -
2 tablespoons olive oil
04 -
2 garlic cloves, minced
05 -
Juice of 1 lemon
→ Seasonings
06 -
1 teaspoon dried oregano
07 -
1 teaspoon dried basil
08 -
½ teaspoon salt
09 -
½ teaspoon black pepper
→ Cheese Topping
10 -
¾ cup shredded mozzarella cheese (or Italian cheese blend)
11 -
¼ cup grated Parmesan cheese
12 -
2 tablespoons fresh parsley, chopped (for garnish)
# Steps:
01 -
Preheat the oven to 200°C.
02 -
In a large bowl, combine the chicken chunks and zucchini rounds.
03 -
Pour olive oil over the chicken and zucchini, then add minced garlic, lemon juice, oregano, basil, salt, and black pepper. Toss thoroughly to ensure even coating.
04 -
Transfer the seasoned mixture to a 9×13-inch baking dish, spreading it out in an even layer.
05 -
Sprinkle the mozzarella and Parmesan cheeses evenly over the top of the mixture.
06 -
Bake uncovered for 25-30 minutes, until the chicken is fully cooked through and the cheese is golden and bubbly.
07 -
Sprinkle with fresh chopped parsley before serving.
# Notes:
01 -
Chicken thighs can be used instead of breasts for a slightly juicier result.
02 -
Cherry tomatoes or sliced olives can be added before baking for extra variety.
03 -
Feta cheese works well if you prefer a more tangy flavor.
04 -
Leftovers keep well in the refrigerator for up to 4 days and reheat easily in the microwave or oven.