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–+ servings
Mediterranean Chicken Zucchini Bake

Mediterranean Chicken Zucchini Bake for Healthy Weeknights

This Mediterranean Chicken Zucchini Bake is a healthy, gluten-free, and low-carb dish perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken and Veggies
  • 1 lb Chicken Breasts can replace with turkey breast
  • 2 medium Zucchini fresh is best; avoid frozen
  • 1 cup Cherry Tomatoes can substitute with diced bell peppers
  • 1 medium Red Onion can substitute with yellow or white onion
  • 3 cloves Garlic minced for best results
For the Seasoning
  • 2 tablespoons Olive Oil or avocado oil
  • 1 teaspoon Dried Oregano or Italian seasoning
  • 1 teaspoon Dried Basil can replace with fresh basil
  • 1 teaspoon Smoked Paprika can substitute with sweet paprika
  • to taste Salt & Pepper adjust according to taste
  • 1/2 teaspoon Red Pepper Flakes optional for heat
For the Topping
  • 1 cup Mozzarella Cheese can substitute with feta
  • 1/4 cup Parmesan Cheese or nutritional yeast for dairy-free
  • 1/4 cup Fresh Parsley can replace with basil or cilantro

Equipment

  • baking dish
  • Mixing Bowl
  • Oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with olive oil.
  2. In a large mixing bowl, combine chicken, zucchini, cherry tomatoes, red onion, and minced garlic. Drizzle olive oil and add oregano, basil, paprika, salt, and pepper. Toss to coat.
  3. Spread the mixture in the greased baking dish and top with mozzarella and parmesan cheese.
  4. Cover with aluminum foil and bake for 20 minutes. Remove foil and bake for another 10-15 minutes until cheese is golden and chicken reaches 165°F (75°C).
  5. Let it rest for a few minutes, garnish with parsley, and serve warm.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 10gProtein: 30gFat: 25gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 90mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 20mgCalcium: 250mgIron: 3mg

Notes

For best results, make sure to cut vegetables and chicken into similar-sized pieces. You can prepare this dish 24 hours in advance and refrigerate before baking.

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