Chicken Zucchini BakeA hearty and flavorful one-pan dish that combines juicy chicken, tender vegetables, and creamy feta cheese for a satisfying Mediterranean-inspired meal.Ingredients3 boneless, skinless chicken breasts, cut into bite-sized pieces2 medium zucchinis, sliced into rounds1 pint cherry tomatoes, halved1 red bell pepper, diced1/2 red onion, thinly sliced3 cloves garlic, minced1/4 cup olive oil1 tsp dried oregano1 tsp dried basil1/2 tsp dried thymeSalt and black pepper to taste1/2 cup crumbled feta cheese (Tip: You can also add a sprinkle of shredded mozzarella for that perfect melted, golden-brown crust!)Fresh parsley or basil, chopped (for garnish)InstructionsPreheat the Oven:Preheat your oven to 200°C (400°F).Season the Ingredients:In a large mixing bowl, combine the chicken pieces, zucchini rounds, halved cherry tomatoes, diced bell pepper, and sliced red onion. Add the minced garlic, olive oil, dried oregano, basil, thyme, salt, and black pepper. Toss everything thoroughly until the chicken and vegetables are evenly coated with the oil and spices.Assemble the Dish:Transfer the seasoned mixture into a large baking dish or casserole pan. Spread it out evenly so that everything cooks uniformly.Add Cheese & Bake:Sprinkle the crumbled feta cheese evenly over the top. Bake in the preheated oven for 25 to 30 minutes, or until the chicken is fully cooked through, the zucchini is tender, and the top is beautifully golden and bubbly.Garnish & Serve:Remove from the oven and garnish with a handful of freshly chopped parsley or basil. Serve hot as a delicious low-carb meal on its own, or pair it with warm crusty bread or a side of fluffy white rice.Enjoy!
