🌿 Mediterranean Chicken Zucchini Bake
Serves: 4–6
Prep: 15 minutes
Bake: 35–40 minutes
🧄 Ingredients
-
1½ lb (700 g) boneless skinless chicken breasts or thighs, sliced
-
3 medium zucchini, thinly sliced
-
1 small red onion, thinly sliced
-
3 cloves garlic, minced
-
2 tbsp extra virgin olive oil
-
1 tsp dried oregano
-
1 tsp dried basil or thyme
-
½ tsp paprika
-
Salt & black pepper to taste
Creamy Mediterranean Sauce
-
¾ cup plain Greek yogurt
-
¼ cup grated Parmesan or crumbled feta
-
1 tbsp Dijon mustard
-
1 tbsp lemon juice
-
1 tbsp olive oil
Topping (Optional)
-
½ cup shredded mozzarella or provolone
-
Fresh parsley or basil, chopped
🔪 Instructions
-
Preheat oven to 375°F (190°C). Grease a baking dish.
-
Season the chicken
Toss chicken with olive oil, garlic, oregano, basil, paprika, salt, and pepper. -
Layer the bake
Spread zucchini and onion in the dish.
Arrange seasoned chicken on top. -
Make the sauce
Whisk yogurt, Parmesan/feta, Dijon, lemon juice, and olive oil until smooth.
Spoon evenly over the chicken and vegetables. -
Add topping
Sprinkle mozzarella on top if using. -
Bake uncovered
Bake 35–40 minutes, until chicken is cooked through and top is lightly golden.
Optional: broil 2–3 minutes for browning. -
Serve
Garnish with fresh herbs and rest 5 minutes before serving.
🍽 Serving Suggestions
-
Serve with lemon rice, quinoa, or cauliflower rice
-
Pair with a Mediterranean cucumber-tomato salad
-
Enjoy with warm pita or flatbread
🥗 Healthy Notes
-
High-protein, low-carb, and gluten-free
-
Greek yogurt adds creaminess without heavy cream
-
Zucchini keeps the dish light and hydrating
🔄 Variations
-
Add cherry tomatoes or spinach
-
Make it keto by skipping onion and using full-fat cheese
-
Swap chicken for turkey or salmon
