Ingredients
2 boneless, skinless chicken breasts, cut into bite-sized pieces
2 medium zucchinis, sliced into half-moons
1 cup cherry tomatoes, halved
½ red onion, thinly sliced
2 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon red pepper flakes (optional, for heat)
½ cup shredded mozzarella cheese (or feta for a Mediterranean touch)
¼ cup grated Parmesan cheese
2 tablespoons fresh parsley, chopped (for garnish)
Instructions
1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil.
2. In a large bowl, toss chicken, zucchini, cherry tomatoes, red onion, and garlic with olive oil and Mediterranean seasoning. Mix well to evenly coat.
3. Spread the chicken and vegetable mixture evenly in the baking dish. Sprinkle mozzarella and Parmesan cheese over the top.
4. Cover with foil and bake for 20 minutes. Remove foil and bake for another 10–15 minutes until the cheese is golden and bubbly and chicken is fully cooked (165°F internal temp).
5. Garnish with fresh parsley and serve warm. Pair with rice, quinoa, or crusty bread for a complete meal.
Notes
✔ Cut vegetables evenly – Ensures even cooking.
✔ Use fresh herbs if possible – Enhances Mediterranean flavors.
✔ Don’t overbake – Prevents the chicken from drying out.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American, Mediterranean