Oven-Baked Mediterranean Herb Chicken with Zucchini, Tomatoes, and Golden Feta

Oven-Baked Mediterranean Herb Chicken with Zucchini, Tomatoes, and Golden Feta

Ingredients:

2 large chicken breasts, diced

2 medium zucchinis, sliced into half-moons

1 cup cherry tomatoes, halved

1/2 red onion, thinly sliced

3 cloves garlic, minced

1/3 cup crumbled feta cheese

1/4 cup grated Parmesan cheese

2 tablespoons olive oil

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon smoked paprika

1/2 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon fresh parsley, chopped

Optional: squeeze of fresh lemon juice before serving

Directions:

Preheat oven to 375°F (190°C).

Lightly grease a medium baking dish with olive oil.

In a large bowl, combine diced chicken, zucchini, cherry tomatoes, red onion, and minced garlic.

Drizzle olive oil over the mixture and sprinkle with oregano, basil, smoked paprika, salt, and black pepper.

Toss everything together until the chicken and vegetables are evenly coated with seasoning.

Spread the mixture evenly in the prepared baking dish.

Sprinkle crumbled feta cheese and grated Parmesan over the top.

Bake uncovered for 25–30 minutes, until the chicken is fully cooked and the vegetables are tender.

For a lightly golden top, broil for 2–3 minutes at the end of baking.

Remove from oven, sprinkle with fresh parsley, and add a squeeze of lemon juice if desired before serving.

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes

Kcal: 320 kcal | Servings: 4 servings