Description
A bright, effortless dinner featuring tender chicken, zucchini, tomatoes, and classic Mediterranean flavors all baked in one pan.
Ingredients
- 2 pieces boneless, skinless chicken breasts (cut into bite-sized pieces)
- 2 medium zucchinis (sliced into half-moons)
- 1 cup cherry tomatoes (halved)
- ½ piece red onion (thinly sliced)
- 2 cloves garlic (minced)
- 2 tablespoons olive oil (extra virgin is preferred)
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
- ½ cup mozzarella cheese (shredded)
- ¼ cup Parmesan cheese (grated)
- 2 tablespoons fresh parsley (chopped)
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease a medium baking dish or line it with parchment for easy cleanup.
- Combine the bite-sized chicken pieces with the olive oil, minced garlic, dried oregano, dried basil, smoked paprika, salt, black pepper, and red pepper flakes (if using) in a large bowl. Toss until the chicken is evenly coated.
- Add the sliced zucchini, halved cherry tomatoes, and thinly sliced red onion to the bowl. Gently toss everything together so the vegetables get a light coating of oil and seasoning along with the chicken.
- Spread the chicken and vegetable mixture into a single layer in the prepared baking dish. Ensure pieces aren’t piled on top of each other.
- Place the dish in the preheated oven and bake for 18–22 minutes, stirring once halfway through to promote even browning. The chicken should reach 165°F (74°C) internally.
- Remove the dish from the oven and sprinkle the shredded mozzarella evenly over the top. Return to the oven for 4–6 minutes, or until the cheese is melted and slightly golden.
- Take the bake out of the oven, sprinkle the grated Parmesan and chopped fresh parsley over the top, and let sit for 2–3 minutes before serving.
Notes
For a dairy-free version, omit the mozzarella and Parmesan or substitute with dairy-free cheese. This recipe also adapts well with different vegetables like bell peppers or eggplant.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean