Mediterranean Chicken Zucchini Bake
A quick, 25-minute one-pan dinner featuring juicy chicken, fresh zucchini, blistered cherry tomatoes, briny kalamata olives, and creamy feta cheese.
Ingredients
Main Ingredients
- 1 lb boneless skinless chicken breasts sliced thin (can substitute thighs)
- 2 medium zucchini unpeeled and sliced
- 1 cup cherry tomatoes
- 1/2 cup kalamata olives pitted
- 1/2 cup feta cheese crumbled
- 1 whole lemon freshly juiced
- 2 tbsp herb-infused olive oil
Instructions
- Pat the chicken completely dry with a paper towel to prevent steaming, then season to your liking.
- Wash the zucchini and slice it into even rounds, leaving the skin on.
- Layer half of the zucchini, cherry tomatoes, and kalamata olives on the bottom of a baking dish to create a flavorful base.
- Place the seasoned chicken on top of the vegetable layer.
- Add the remaining vegetables over the top of the chicken to protect it from drying out.
- Drizzle generously with the fresh lemon juice and herb oil, then top with crumbled feta cheese.
- Bake in the oven for about 20 minutes, or until the chicken is cooked through and the tomatoes burst.
- Remove from the oven and let the dish rest for 5 minutes before serving so the juices can settle back into the meat.
Notes
Do not freeze leftovers, as the zucchini will become watery. You can assemble this dish up to 24 hours in advance and store it in the fridge; just add 5 extra minutes to the bake time. Serve with crusty bread to soak up the pan juices!