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Mediterranean Chicken Zucchini Bake

A healthy, low-carb, one-pan dinner featuring juicy chicken breast, tender zucchini, and bursting tomatoes, all baked in a savory garlic-herb marinade and topped with melted mozzarella.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs chicken breast boneless, skinless, cubed
  • 3 medium zucchini sliced into half-inch rounds
  • 1 cup cherry tomatoes halved
  • 1.5 cups mozzarella cheese shredded
  • 0.5 cup parmesan cheese grated
Marinade
  • 0.25 cup olive oil extra virgin
  • 4 cloves garlic minced
  • 1 tbsp lemon juice freshly squeezed
  • 2 tsp dried oregano
  • 1 tsp paprika
  • 1 tsp onion powder
  • 0.5 tsp salt to taste
  • 0.5 tsp black pepper to taste

Equipment

  • 9x13 Baking Dish
  • Large mixing bowl
  • Knife
  • Cutting board

Method
 

  1. Preheat oven to 400°F (200°C). Lightly grease a 9x13 inch baking dish.
  2. In a large bowl, combine the cubed chicken, zucchini rounds, and halved cherry tomatoes.
  3. In a small jar, whisk together olive oil, minced garlic, lemon juice, oregano, paprika, onion powder, salt, and pepper.
  4. Pour the marinade over the chicken and vegetable mixture. Toss well to coat everything evenly.
  5. Transfer the mixture to the prepared baking dish, spreading it out into a single layer.
  6. Bake for 20-25 minutes until chicken is cooked through and zucchini is tender-crisp.
  7. Remove from oven and sprinkle generously with mozzarella and parmesan cheese.
  8. Return to oven and bake for another 10-15 minutes, or until cheese is melted and golden brown.

Notes

For a crispy cheese topping, broil for the last 2 minutes. Serve with rice, pasta, or cauliflower rice.