Chicken Zucchini Bake (Print Version)
# Ingredients:
→ Main Ingredients for Chicken Bake
01 -
4 chicken breasts, skinless and boneless
02 -
2 zucchinis, thinly sliced into rounds
03 -
1 tbsp extra virgin olive oil
04 -
1 tsp dried basil leaves
05 -
1 tsp dried oregano
06 -
1/2 tsp garlic powder
07 -
Salt and black pepper, for seasoning
08 -
1 cup halved cherry tomatoes
09 -
1/2 cup sliced black olives (pitted)
10 -
1/2 cup chopped sun-dried tomatoes
11 -
1/2 cup feta, crumbled
12 -
1/4 cup chopped fresh parsley
→ Optional Extras
13 -
1 tbsp balsamic vinegar
14 -
1/2 cup shredded mozzarella
# Instructions:
01 -
Set the oven to 375°F (190°C). Slice zucchinis into thin, even rounds and pat dry to absorb moisture. Coat the chicken breasts on both sides with olive oil and sprinkle with garlic powder, basil, oregano, salt, and pepper. Cut cherry tomatoes in half and prep olives and sun-dried tomatoes by slicing them.
02 -
Spray or grease a large baking dish lightly. Put the chicken breasts in the middle of the dish with some space between each. Arrange zucchini slices evenly around the chicken, then scatter the tomatoes, olives, and sun-dried tomatoes over the top.
03 -
Bake on the center oven rack for about 30-35 minutes. The chicken is done when it reaches 165°F (74°C), and the zucchini is soft. Sprinkle feta crumbles (and mozzarella, if used) over everything and stick it back in the oven for another 5-7 minutes to melt the cheese until bubbly.
04 -
Take the dish out of the oven and sprinkle parsley on top for garnish. You can add a drizzle of balsamic vinegar if you like. Slice up the chicken before plating it with the roasted veggies.
# Notes:
01 -
Perfect on its own or paired with something like couscous, a fresh salad, or quinoa.