Mediterranean Chicken Zucchini Bake (Print)
Juicy chicken with zucchini and tomatoes, baked in zesty lemon-garlic olive oil and finished with creamy feta.
# Ingredients:
→ Main Components
01 -
4 boneless, skinless chicken breasts
02 -
2 medium zucchini, thinly sliced
03 -
1 cup cherry tomatoes, halved
→ Marinade and Topping
04 -
3 tablespoons extra virgin olive oil
05 -
4 cloves garlic, minced
06 -
2 teaspoons dried oregano
07 -
Juice of 1 lemon (approximately 2 tablespoons)
08 -
1 cup feta cheese, crumbled
09 -
Salt, to taste
10 -
Black pepper, to taste
# Steps:
01 -
Preheat the oven to 200°C and lightly grease a large baking dish.
02 -
Pat chicken breasts dry and season both sides with salt, black pepper, and half of the dried oregano.
03 -
Arrange the seasoned chicken breasts in the baking dish. Distribute sliced zucchini and halved cherry tomatoes around the chicken.
04 -
In a small bowl, whisk together extra virgin olive oil, minced garlic, lemon juice, and the remaining dried oregano.
05 -
Drizzle the prepared marinade evenly over the chicken and vegetables. Sprinkle crumbled feta cheese over the entire dish.
06 -
Bake in the centre of the oven for 25 to 30 minutes, or until chicken reaches an internal temperature of 75°C and vegetables are tender.
# Additional Notes:
01 -
For even cooking, cut the zucchini into uniform slices and avoid overcrowding the baking dish.
02 -
Allow the bake to rest for several minutes before serving to help flavours meld.