Ingredients
Scale
- 2 boneless, skinless chicken breasts (cut into small bite-sized chunks)
- 2 medium zucchinis (sliced into half-moon pieces)
- 1 cup cherry tomatoes (halved)
- ½ red onion (thinly sliced)
- 2 cloves garlic (minced)
- 2 tablespoons olive oil
Seasoning Mix:
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon red pepper flakes (optional, for heat)
Cheese Topping:
- ½ cup shredded mozzarella cheese (or use crumbled feta for a sharper flavor)
- ¼ cup grated Parmesan cheese
For Garnish:
- 2 tablespoons fresh chopped parsley (or fresh basil if preferred)
Preparation Notes:
- Make sure to cut the chicken and vegetables into uniform sizes for even cooking.
- Fresh garlic is preferred, but garlic powder can be used in a pinch.
- Pre-shredded cheese saves time, but freshly grated will melt more smoothly.
Instructions
1. Preheat and Prepare Your Baking Dish
- Preheat your oven to 375°F (190°C).
- Lightly grease a 9×13-inch baking dish with olive oil or non-stick spray to prevent sticking.
2. Season the Chicken
- Place the chicken pieces in a large mixing bowl.
- Add oregano, basil, paprika, salt, black pepper, and red pepper flakes (if using).
- Drizzle with 1 tablespoon olive oil and toss to coat thoroughly.
3. Combine Vegetables
- In the same bowl (or a separate one), add sliced zucchini, halved cherry tomatoes, sliced red onion, and minced garlic.
- Add another tablespoon of olive oil and gently toss to combine.
4. Mix Chicken and Vegetables
- Combine the seasoned chicken and vegetables together in the bowl.
- Stir well to make sure everything is evenly coated with oil and spices.
5. Transfer to Baking Dish
- Spread the chicken and vegetable mixture evenly in your greased baking dish.
- Try to distribute the ingredients in a single, even layer so they cook uniformly.
6. Bake Covered
- Cover the baking dish loosely with foil.
- Place in the preheated oven and bake for 20 minutes.
7. Add Cheese Topping
- After 20 minutes, carefully remove the foil.
- Sprinkle mozzarella and Parmesan evenly over the chicken and vegetables.
8. Bake Uncovered
- Return the dish to the oven without foil.
- Bake for an additional 10–12 minutes, or until the cheese is melted, bubbly, and golden.
- Check that the chicken has reached an internal temperature of at least 165°F (74°C).
9. Garnish and Serve
- Once out of the oven, let the dish sit for 3–5 minutes before serving.
- Garnish with chopped parsley or fresh basil for a fresh and vibrant touch.
Notes
- Don’t skip the preheating: A properly preheated oven ensures the chicken cooks through without drying out.
- Uniform cuts are key: Chop your zucchini and chicken into similar-sized pieces to promote even baking.
- Use a meat thermometer: This helps guarantee your chicken is safely cooked without guessing.
- Let it rest: Allowing the dish to rest before serving helps the juices redistribute for better flavor.
- Try parchment: If you want an even easier cleanup, line the baking dish with parchment paper before adding ingredients.
- Flavor upgrades: Add olives, artichoke hearts, or sun-dried tomatoes for more Mediterranean flair.
- Low-carb swaps: This dish is already low-carb, but you can serve it over cauliflower rice or with a green salad if you’re watching starches.
- Prep Time: 10 minutes
- Cook Time: 30 minutes