Mediterranean Chicken Zucchini Bake with Feta

Mediterranean Chicken Zucchini Bake

Chunks of chicken breast bake with thick zucchini half-moons, cherry tomatoes, red pepper, onion, and Kalamata olives. The vegetables soften without losing their shape, while feta added near the end stays in distinct crumbles. A handful of parsley finishes the dish.

Keep the mixture in a shallow layer so it bakes rather than steams, and check the thickest chicken pieces with a thermometer. Their size matters more than the estimated bake time.

Serves 4. Prep time: about 15 minutes. Cook time: about 25 to 35 minutes, plus a 5-minute rest.

Ingredients for Mediterranean Chicken Zucchini Bake

• 1½ pounds boneless, skinless chicken breasts, cut into roughly 1½-inch pieces (680g)
• 2 medium zucchini, cut into ½-inch half-moons (about 400g)
• 2 cups cherry tomatoes (about 280g)
• 1 medium red bell pepper, sliced into strips (about 150g)
• 1 medium red onion, cut into thin wedges (about 150g)
• ½ cup pitted Kalamata olives (about 70g)
• 3 garlic cloves, minced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• ¾ teaspoon kosher salt, or to taste
• ¼ teaspoon freshly ground black pepper
• ¾ cup crumbled feta, preferably in larger crumbles (about 85g)
• 2 tablespoons chopped fresh parsley

For an optional extra herb note, add ½ teaspoon dried basil with the oregano. Olives and feta vary in saltiness, so adjust the salt to taste.

How to Bake Chicken and Zucchini

1. Preheat and cut: Set a rack near the center of the oven and fully preheat to 400°F (205°C). Cut the chicken into similar-sized pieces and prepare the vegetables as listed above.
2. Season the chicken: In a mixing bowl, toss the chicken with 1 tablespoon olive oil, the oregano, garlic, salt, and pepper until coated.
3. Fill the baking dish: In a 9-by-13-inch baking dish, toss the zucchini, tomatoes, bell pepper, onion, and olives with the remaining 1 tablespoon olive oil. Nestle the chicken among the vegetables, leaving some pieces exposed. Keep the mixture fairly shallow; do not add water or broth.
4. Bake and check: Bake uncovered. Starting at 20 minutes, check the centers of several of the thickest chicken pieces with an instant-read thermometer. Continue baking until the chicken reaches 165°F (75°C) and the zucchini is tender but still holds its shape, about 25 to 35 minutes total. Rotate the dish if it browns unevenly.
5. Add the feta: When the chicken is approaching 165°F and the vegetables are nearly tender, scatter the feta over the dish. Bake for about 5 more minutes, until the feta is warm but still in distinct crumbles. Check that the chicken has reached 165°F before serving.
6. Rest and serve: Let the bake rest for 5 minutes, then scatter the parsley over the top. Serve from the dish, using a slotted spoon if you want to leave excess juices behind.

Chicken Size and Bake Time

Aim for roughly 1½-inch chicken pieces. Smaller pieces can finish before the vegetables; larger ones can take longer. Timing for thin chicken cutlets does not apply to these chunks, so begin checking at 20 minutes rather than waiting for the end of the estimated range.

If the chicken reaches 165°F while the vegetables are still firm, remove the cooked pieces and return the vegetables to the oven until tender.

How to Keep the Bake From Getting Watery

Zucchini and tomatoes release juice as they bake. A roomy 9-by-13-inch dish keeps them in a loose layer instead of a mound that steams. Some glossy cooking juice is expected; leave any excess in the dish when serving.

Serving and Leftovers

Serve as-is or spoon over rice, cauliflower rice, or couscous. Refrigerate leftovers promptly in a covered container for up to 3 to 4 days.

Reheat covered in the microwave or gently in the oven until the chicken reaches 165°F. The zucchini will soften further. Freezing is not recommended for the best texture because the zucchini and tomatoes can become wetter after thawing.

Nutrition

Approximate nutrition per serving (¼ of the recipe): 410 calories, 44g protein, 19g fat, and 14g carbohydrates. Approximate per 100g: 90 calories, 9g protein, 4g fat, and 3g carbohydrates, estimated using ingredient weights before cooking. Values vary with the chicken, feta, olives, and moisture lost during baking.