Chicken Zucchini Bake – Tasty Meals

Rosemary Neale Mediterranean Chicken Zucchini Bake
Ingredients

3 boneless, skinless chicken breasts, cut into bite-sized pieces

2 medium zucchinis, sliced into rounds

1 pint cherry tomatoes, halved

1 red bell pepper, diced

1/2 red onion, thinly sliced

3 garlic cloves, minced

1/4 cup olive oil

1 tsp dried oregano

1 tsp dried basil

1/2 tsp dried thyme

Salt & pepper to taste

1/2 cup crumbled feta cheese

Fresh parsley, chopped (optional)

Instructions

Preheat your oven to 400°F (200°C).

In a large baking dish, add:

Chicken pieces

Zucchini slices

Cherry tomatoes

Red bell pepper

Red onion

Garlic

Drizzle the olive oil over the top.

Sprinkle on:

Oregano

Basil

Thyme

Salt & pepper

Toss everything together until evenly coated and spread into an even layer.

Bake uncovered for 25–30 minutes, or until:

The chicken is fully cooked

The vegetables are tender

The juices are bubbling

Give it a quick stir halfway through for even cooking.

Remove the dish from the oven and sprinkle crumbled feta over the top.

Return to the oven and bake for an additional 5 minutes until the feta slightly softens.

Garnish with fresh parsley and serve warm.