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Mediterranean Chicken Zucchini Bake

A vibrant, low-carb one-pan meal featuring tender chicken, fresh zucchini, and bursting cherry tomatoes topped with a golden layer of melted mozzarella.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: Italian, Mediterranean
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

The Base
  • 1.5 lbs chicken breast cut into 1-inch pieces
  • 3 zucchinis sliced into half-moons
  • 1 pint cherry tomatoes
  • 2 tbsp extra virgin olive oil
Seasoning & Topping
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 1 tsp sea salt
  • 1.5 cups mozzarella cheese shredded
  • 0.25 cup parmesan cheese grated
  • Fresh basil and thyme for garnish

Equipment

  • 9x13 inch Baking Dish
  • Chef's knife
  • Mixing Bowl

Method
 

  1. Preheat oven to 400°F (200°C). Grease a large baking dish.
  2. Toss chicken pieces with 1 tbsp olive oil and all dry seasonings in a bowl.
  3. Place zucchini and tomatoes in the baking dish, drizzle with remaining oil, and toss to coat.
  4. Add chicken to the dish and spread evenly among the vegetables.
  5. Bake for 20 minutes until chicken is cooked through.
  6. Sprinkle mozzarella and parmesan over the top.
  7. Bake for another 5-10 minutes until cheese is melted and golden.
  8. Garnish with fresh herbs and let rest for 5 minutes before serving.

Notes

If the vegetables release too much liquid, you can carefully drain a bit before adding the cheese, or serve with a slotted spoon. Pairs perfectly with cauliflower rice or a crisp side salad.