Ingredients You’ll Need

Here’s what you need to gather to create this bright and flavorful dish:

• Zucchini: 2 medium, sliced into thin rounds
• Chicken: 1 lb (450g) boneless, skinless chicken breast, cut into bite-sized cubes
• Onion: 1 small red onion, thinly sliced
• Bell Peppers: 1 red and 1 yellow, chopped for a pop of color and sweetness
• Garlic: 2 cloves, minced
• Tomatoes: 1 cup cherry tomatoes, halved
• Olives: 1/2 cup Kalamata olives, pitted and halved for a briny punch
• Feta Cheese: 1/4 cup crumbled (use reduced-fat for a lighter version if preferred)
• Oil: 2 tbsp olive oil (or cooking spray for a lower-calorie option)
• Spices: 1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp paprika, and 1/2 tsp black pepper
• Salt: To taste
• Lemon: Juice of 1 fresh lemon to brighten all the flavors
• Garnish: Fresh parsley, chopped

Step-by-Step Instructions

1. Prepare for Baking: Preheat your oven to 400°F (200°C). Lightly grease a 9×13 inch baking dish with olive oil or a non-stick cooking spray.
2. Arrange the Vegetables: Create a colorful base by spreading the sliced zucchini, chopped bell peppers, red onion, and halved cherry tomatoes evenly across the bottom of your prepared baking dish.
3. Season the Chicken: In a medium bowl, combine the chicken cubes with olive oil, minced garlic, dried oregano, basil, paprika, salt, and pepper. Toss until the chicken is thoroughly coated in the fragrant spice blend.
4. Assemble Your Bake: Arrange the seasoned chicken pieces over the bed of vegetables. Scatter the Kalamata olives evenly throughout the dish and squeeze the fresh lemon juice all over the top.
5. Bake to Perfection: Place the dish in the preheated oven and bake, uncovered, for 25–30 minutes. The bake is ready when the chicken is cooked through and no longer pink inside, and the vegetables are tender and lightly caramelized.
6. Garnish and Serve: Carefully remove the dish from the oven. Sprinkle generously with crumbled feta cheese and fresh parsley before serving hot.

🍴 Perfect Pairings and Serving Ideas

This dish is wonderfully versatile. Here are a few ways to enjoy it:

• With Grains: Serve the chicken and vegetable bake over a bed of fluffy quinoa, couscous, or hearty brown rice to soak up the delicious pan juices.
• As a Platter: Complement the bake with a side of creamy hummus and warm pita bread for a complete Mediterranean-style feast.
• Low-Carb Option: For a keto-friendly or low-carb meal, enjoy it as is or pair it with a crisp Greek salad on the side.

Frequently Asked Questions

1. Can I use other vegetables in this bake?

Absolutely! This recipe is very flexible. Feel free to add or substitute vegetables like broccoli florets, asparagus spears, or eggplant chunks. Just be mindful that cooking times may vary slightly depending on the density of the vegetables you choose.

2. What’s the best way to store and reheat leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can microwave it for 1-2 minutes or, for best results, warm it in an oven-safe dish at 350°F (175°C) for 10-15 minutes until heated through.

3. Can I prepare this dish ahead of time?

Yes, you can do some prep in advance to save time. You can chop all the vegetables and store them in an airtight container in the fridge. You can also season the chicken and keep it in a separate covered container. When you’re ready to cook, simply assemble and bake as directed.

4. Can I use chicken thighs instead of chicken breast?

Yes, boneless, skinless chicken thighs are a great alternative. They are often more forgiving and stay juicier than breast meat. Cut them into similar bite-sized pieces and follow the recipe as written; the cooking time should be about the same.

5. Is this recipe gluten-free?

As written, this recipe is naturally gluten-free. All the ingredients—chicken, vegetables, olive oil, and spices—do not contain gluten. Just be sure to check the labels on your spices to ensure they are not processed in a facility with wheat cross-contamination if you have a severe allergy.