Mediterranean Chicken Zucchini Bake

2 large zucchini, sliced into thin rounds

1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces

1 cup cherry tomatoes, halved

1/2 cup Kalamata olives, pitted and halved

1/4 cup red onion, thinly sliced

2 cloves garlic, minced

1 tsp dried oregano

1/2 tsp dried basil

1/2 tsp salt

1/4 tsp black pepper

1 tbsp olive oil

For the cheesy topping:

1 cup shredded mozzarella cheese

1/4 cup crumbled feta cheese

Optional garnish:

Fresh parsley or basil, chopped

Lemon wedges for serving

Instructions:

Preheat the oven:

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil.

Prepare the zucchini base:

Layer the zucchini slices in the bottom of the greased baking dish, slightly overlapping them. Sprinkle with a pinch of salt and pepper.

Season and cook the chicken:

In a skillet, heat 1 tbsp olive oil over medium heat. Add the chicken pieces and cook for 5-7 minutes, stirring occasionally, until lightly browned (the chicken does not need to be fully cooked yet). Remove from heat and set aside.

Add the veggies:

Distribute the cooked chicken evenly over the zucchini. Top with the halved cherry tomatoes, Kalamata olives, red onions, and minced garlic.

Sprinkle the dried oregano, basil, salt, and pepper evenly over the dish.

Add the cheesy topping:

Sprinkle the shredded mozzarella cheese evenly over the top of the chicken and veggies. Add crumbled feta cheese for extra Mediterranean flavor.

Bake:

Bake in the preheated oven for 25-30 minutes, or until the cheese is melted, bubbly, and lightly golden, and the chicken is fully cooked (internal temperature of 165°F/74°C).

Garnish and serve:

Remove the dish from the oven and let it cool for 5 minutes. Garnish with freshly chopped parsley or basil and serve with lemon wedges if desired.

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Calories: ~320 kcal per serving

Servings: 4 servings