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–+ servings

Easy Mediterranean Chicken Zucchini Bake (One Pan!)

This vibrant Mediterranean chicken zucchini bake delivers a delicious, healthy one-pan meal. Featuring lemon-herb marinated chicken, roasted vegetables, and a golden, crispy feta topping, it's designed for maximum flavor and minimal cleanup, ensuring a perfect result every time.
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Prep Time 20 minutes
Cook Time 27 minutes
Total Time 47 minutes
Servings: 4 servings
Course: Dinner, Main Dish
Cuisine: Mediterranean
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 2 medium zucchini, chopped into 1-inch pieces
  • 1 pint cherry tomatoes, halved
  • 1 medium red onion, cut into wedges
  • 1/2 cup Kalamata olives, pitted
  • 1/4 cup extra-virgin olive oil
  • 2 tsp dried oregano
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup crumbled feta cheese
  • 2 tbsp fresh parsley, chopped (for garnish)
  • 1 lemon, cut into wedges (for serving)

Equipment

  • Large Bowl
  • large rimmed baking sheet
  • colander (optional, for salting zucchini)
  • paper towel (optional, for salting zucchini)
  • Instant-read thermometer (optional)

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Position an oven rack in the middle.
Combine and Season
  1. In a large bowl, combine the chicken cubes, chopped zucchini, halved cherry tomatoes, red onion wedges, and pitted Kalamata olives. Drizzle with extra-virgin olive oil, then sprinkle on the dried oregano, garlic powder, salt, and black pepper.
Toss to Coat
  1. Use your hands or a large spoon to toss everything together, ensuring the chicken and vegetables are evenly coated with the oil and seasonings.
Arrange on the Pan
  1. Spread the mixture in a single, even layer on a large rimmed baking sheet. Avoid overcrowding the pan to allow for proper roasting.
Bake to Perfection
  1. Bake for 20 to 25 minutes, or until vegetables are tender and lightly browned, and chicken is opaque and cooked through (internal temperature 165°F/74°C).
Add the Feta and Garnish
  1. Remove the pan from the oven. Sprinkle the crumbled feta cheese evenly over the top. Switch your oven to the broil setting and return the pan for 1 to 2 minutes, watching closely until the feta is golden and slightly crispy. Garnish with fresh parsley and serve with lemon wedges.

Nutrition

Calories: 400kcalCarbohydrates: 15gProtein: 40gFat: 25gSaturated Fat: 8gCholesterol: 120mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 5gVitamin A: 15IUVitamin C: 20mgCalcium: 150mgIron: 2mg

Notes

For a perfect, non-watery bake, consider salting your chopped zucchini: toss with a little salt in a colander for 20-30 minutes, then pat thoroughly dry before adding to the mix. Always use a large, rimmed baking sheet and avoid overcrowding to ensure vegetables roast, not steam. Marinating the chicken for at least 30 minutes enhances flavor and tenderness. For perfectly cooked chicken, aim for an internal temperature of 165°F (74°C) using an instant-read thermometer. Store leftovers in an airtight container for up to 3-4 days; reheat in the oven, toaster oven, or air fryer for best results.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

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