🍗 Mediterranean Chicken Zucchini Bake

Low-carb • High-protein • Creamy • Comforting

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⭐ Ingredients

For the Chicken & Veggies

• 2 chicken breasts, diced or sliced

• 2 medium zucchinis, sliced into half-moons

• 1 small onion, sliced

• 1 bell pepper (optional), sliced

• 2 tbsp olive oil

• 3 cloves garlic, minced

• 1 tsp paprika

• 1 tsp dried oregano

• ½ tsp thyme

• ½ tsp black pepper

• ½ tsp salt

For the Creamy Mediterranean Sauce

• ½ cup Greek yogurt or cream

• ½ cup grated mozzarella

• ¼ cup parmesan

• 1 tbsp olive oil

• Juice of ½ lemon

• ½ tsp chili flakes (optional)

• Salt & pepper to taste

Topping

• Extra mozzarella or feta

• Fresh parsley

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⭐ Instructions

1. Prep the vegetables

Place sliced zucchini, onion, and bell pepper in a bowl.
Drizzle with:

• 1 tbsp olive oil

• Salt, pepper, oregano, thyme

Toss to coat.

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2. Cook the chicken

1. In a skillet, heat 1 tbsp olive oil.

2. Add chicken pieces.

3. Season with paprika, garlic, salt & pepper.

4. Cook until lightly golden (they will finish cooking in the oven).

5. Set aside.

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3. Make the creamy Mediterranean sauce

In a bowl, mix:

• Greek yogurt or cream

• mozzarella

• parmesan

• lemon juice

• olive oil

• chili flakes

• pinch of salt & black pepper

Stir until smooth.

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4. Assemble the bake

In a baking dish:

1. Add the sautéed chicken.

2. Add all the veggies.

3. Pour the creamy sauce over everything.

4. Toss lightly to coat.

5. Top with extra mozzarella or crumbled feta.

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5. Bake

Bake at 200°C (400°F) for 20–25 minutes, until:

• cheese is melted

• zucchini is soft

• edges are golden

For extra browning: broil 2–3 minutes.

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6. Finish

Sprinkle with fresh parsley or basil.
Add a squeeze of lemon for brightness.

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🍽️ Serve With

• Brown rice, quinoa, or couscous

• Garlic bread or pita

• A simple cucumber–tomato salad

• Roasted potatoes