DESCRIPTION
Chicken Zucchini Bake is a light, colorful, and flavorful oven-baked dish made with juicy chicken breasts, fresh vegetables, herbs, and creamy feta cheese. It’s a wholesome one-pan meal that feels fresh, satisfying, and perfect for busy weeknights or healthy family dinners.
INTRODUCTION
This recipe brings together tender baked chicken and Mediterranean-inspired vegetables in a simple yet elegant way. Everything bakes together in one dish, allowing the chicken to stay juicy while the vegetables become perfectly tender and infused with garlic, olive oil, and herbs. The feta cheese added at the end gives a salty, creamy finish that ties all the flavors together.
WHY YOU’LL LOVE THIS RECIPE
This dish is easy to prepare, requires minimal cleanup, and uses fresh, simple ingredients. It’s naturally low in carbs, full of vibrant colors, and packed with flavor. Whether you’re cooking for your family or meal-prepping for the week, this recipe is reliable, healthy, and delicious.
INGREDIENTS
For the Chicken and Vegetables
4 chicken breasts
2 cups zucchini, sliced
2 cups cherry tomatoes, halved
1 cup red bell pepper, sliced
½ cup red onion, sliced
For the Seasoning
¼ cup extra virgin olive oil
2 garlic cloves, minced
½ teaspoon dried oregano
½ teaspoon dried thyme
Salt and black pepper, to taste
For Finishing
¼ cup fresh parsley, chopped
¼ cup fresh basil, chopped
½ cup feta cheese, crumbled
STEP-BY-STEP INSTRUCTIONS
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C). Lightly grease a large baking dish with olive oil to prevent sticking.
Step 2: Prepare the Chicken
Place the chicken breasts in the baking dish. If they are thick, you can lightly pound them to an even thickness so they cook evenly.
Step 3: Add the Vegetables
Arrange the zucchini, cherry tomatoes, red bell pepper, and red onion around and slightly over the chicken breasts. Spread everything evenly for even roasting.
Step 4: Season Everything
In a small bowl, mix the olive oil, minced garlic, dried oregano, dried thyme, salt, and black pepper. Drizzle this mixture evenly over the chicken and vegetables, making sure everything is well coated.
Step 5: Bake the Dish
Place the baking dish in the oven and bake for 25–30 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C). The vegetables should be tender and lightly roasted.
Step 6: Finish and Serve
Remove the dish from the oven. Sprinkle with fresh parsley and basil, then top with crumbled feta cheese just before serving.
VARIATIONS
You can add sliced mushrooms, olives, or spinach for extra flavor and texture. Swap feta for mozzarella or Parmesan if preferred. For extra spice, add red pepper flakes or a drizzle of chili oil before serving.
TIPS FOR BEST RESULTS
Use fresh herbs for the best flavor. Avoid overcrowding the baking dish so the vegetables roast instead of steam. Let the chicken rest for a few minutes before serving to keep it juicy.
STORAGE TIPS
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through.
SERVING SUGGESTIONS
Serve this dish with rice, quinoa, couscous, or crusty bread. It also pairs well with a simple green salad or roasted potatoes for a more filling meal.
FREQUENTLY ASKED QUESTIONS
Can I use chicken thighs instead of breasts?
Yes, boneless chicken thighs work very well and stay extra juicy. Adjust cooking time slightly if needed.
Can I prepare this ahead of time?
Yes, you can assemble everything in the baking dish, cover, and refrigerate for up to 24 hours before baking.
Is this recipe keto-friendly?
Yes, this dish is low in carbohydrates and suitable for a keto-style diet.
CONCLUSION
Chicken Zucchini Bake is a fresh, healthy, and flavorful meal that’s easy to make and impressive to serve. With juicy chicken, colorful vegetables, and a feta finish, it’s a dependable recipe you’ll want to make again and again.