Description
A delightful Mediterranean Chicken Zucchini Bake combining juicy chicken, fresh zucchini, and a medley of spices, perfect for cozy fall evenings.
Ingredients
- 4 boneless, skinless chicken breasts
- 4 medium zucchinis, sliced
- 1 red bell pepper, diced
- 1 yellow onion, chopped
- 2 cups diced tomatoes (canned or fresh)
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Olive oil
- Parmesan cheese (for sprinkling on top)
Instructions
- Preheat the oven to 375°F (190°C).
- Prepare a large skillet over medium heat with a splash of olive oil. Season the chicken breasts with salt, pepper, oregano, and basil, and cook for about 6-7 minutes on each side until browned.
- Chop the zucchini, bell pepper, onion, and garlic while the chicken cooks.
- Combine the chopped veggies in a large baking dish, followed by the diced tomatoes. Place the browned chicken on top.
- Bake by pouring any remaining juices from the skillet over the chicken and veggies. Sprinkle with Parmesan cheese, cover with aluminum foil, and bake for 25 minutes. Remove the foil and bake for another 15-20 minutes, or until the chicken is fully cooked and the veggies are tender.
- Serve hot, alongside a refreshing salad or crusty bread to soak up the delicious juices.
Notes
Don’t overcook the chicken to keep it juicy. Customize the veggies based on seasonal availability.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean