🫒 Loaded Mediterranean Zucchini Chicken Bake
Fresh, savory, and irresistibly comforting
Description
This Loaded Mediterranean Zucchini Chicken Bake is one of those dishes that checks every box: flavorful, wholesome, and incredibly satisfying. Tender strips of seasoned chicken are paired with sautéed zucchini, sweet cherry tomatoes, briny Kalamata olives, and creamy feta cheese, all brought together with a bright balsamic-lemon dressing. The result is a vibrant, oven-baked meal that tastes restaurant-worthy yet feels comforting and familiar.
What makes this recipe so special is its balance. The chicken is well-seasoned and juicy, the vegetables stay slightly crisp while soaking up Mediterranean flavors, and the feta melts just enough to add richness without overpowering the dish. It’s perfect for entertaining—easy to assemble, beautiful on the table, and always a crowd-pleaser—but it’s just as good for a cozy family dinner or weekly meal prep.
Ingredients
For the Chicken
- 2 boneless, skinless chicken breasts (about 1 lb / 450 g), sliced into strips
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried oregano
- ½ tsp paprika
- Salt and black pepper, to taste
For the Vegetables
- 2 medium zucchinis, sliced
- 1 cup cherry tomatoes, halved
- 1 red onion, sliced
- ½ cup Kalamata olives, pitted and sliced
- 1 cup feta cheese, crumbled
- ½ cup fresh spinach, chopped (optional)
For the Dressing
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp fresh lemon juice
- 1 tsp dried oregano
- Salt and black pepper, to taste
Instructions
1. Prepare the Chicken
Preheat the oven to 375°F (190°C).
Season the chicken strips with garlic powder, oregano, paprika, salt, and black pepper. Heat olive oil in a skillet over medium heat and cook the chicken for 5–7 minutes, turning occasionally, until golden and fully cooked. Remove from skillet and set aside.
2. Prepare the Vegetables
Using the same skillet, add a little more olive oil if needed. Sauté zucchini, cherry tomatoes, and red onion for 3–4 minutes, just until slightly softened. Add olives and spinach (if using) and cook for 2 more minutes, until the spinach wilts.
3. Assemble the Bake
Lightly grease a baking dish. Layer the cooked chicken, sautéed vegetables, and crumbled feta evenly in the dish. Drizzle the dressing over everything.
4. Bake
Cover with foil and bake for 15–20 minutes. Remove foil and bake an additional 5 minutes for a lightly golden feta topping.
5. Serve
Serve hot, garnished with fresh parsley or extra feta if desired.
Serving Notes
Delicious on its own or paired with rice, quinoa, or warm crusty bread. Leftovers reheat beautifully and taste even better the next day. This is one of those recipes you’ll come back to again and again 💛