Mediterranean Chicken Zucchini Bake

 A colorful, flavor-packed one-dish meal with tender chicken, fresh vegetables, and a bright tomato sauce. Topped with feta and fresh parsley, it’s simple enough for a weeknight but impressive enough for company.

Prep time: 20 minutes
Cook time: 30–35 minutes
Total time: 50–55 minutes
Servings: 4–6
Difficulty: Easy

Ingredients

Chicken & Vegetables

• 1½ lbs (about 2 large) boneless, skinless chicken breasts, cut into 1-inch cubes

• 2 medium zucchini (about 1 lb), sliced into half-moons

• 1 red bell pepper, chopped into 1-inch pieces

• 1 yellow or orange bell pepper, chopped into 1-inch pieces

• ½ cup oil-packed sun-dried tomatoes, drained and chopped (reserve 1 tablespoon of the oil)

• ½ cup crumbled feta cheese

• 2 tablespoons fresh parsley, chopped (for garnish)

Mediterranean Marinade & Sauce

• 3 tablespoons olive oil (or the reserved oil from the sun-dried tomatoes)

• 3 cloves garlic, minced

• 1 teaspoon dried oregano

• ½ teaspoon dried thyme

• ½ teaspoon smoked paprika

• ¼ teaspoon red pepper flakes (optional, for heat)

• ½ teaspoon salt

• ¼ teaspoon black pepper

• 1 (14.5 oz) can diced tomatoes, undrained

Instructions

1. Preheat and prep
Preheat the oven to 400°F (200°C). Cut the chicken into 1-inch cubes. Slice the zucchini into half-moons. Chop the bell peppers and sun-dried tomatoes. Mince the garlic.

2. Make the sauce
In a small bowl or liquid measuring cup, whisk together the olive oil (or reserved sun-dried tomato oil), garlic, oregano, thyme, smoked paprika, red pepper flakes (if using), salt, and pepper. Stir in the undrained diced tomatoes until combined.

3. Combine in baking dish
In a 9×13-inch (or similar 3-quart) baking dish, combine the chicken, zucchini, bell peppers, and sun-dried tomatoes.

4. Add sauce and toss
Pour the sauce evenly over the chicken and vegetables. Toss to coat everything well, then spread into an even layer.

5. Bake
Bake uncovered for 30–35 minutes, until the chicken is cooked through (165°F / 74°C internal temperature) and the zucchini is tender. The sauce should be bubbly and slightly reduced.

6. Add feta and garnish
Remove from the oven. Sprinkle the crumbled feta evenly over the top. Let sit for 5 minutes—the residual heat will soften the feta. Garnish with fresh parsley just before serving.

7. Serve
Serve hot on its own, or spoon over quinoa, couscous, or orzo. Warm pita bread is excellent for dipping.

Tips & Variations

• Chicken thighs: Substitute boneless, skinless chicken thighs for a juicier result. Cut into similar-sized pieces.

• Creamy version: Stir ¼ cup heavy cream or a dollop of full-fat Greek yogurt into the tomato mixture before baking.

• Vegetable additions: Add chopped red onion, sliced mushrooms, or a handful of fresh spinach (stir spinach in during the last 5 minutes of baking).

• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop.