Ingredients
Scale
2 boneless, skinless chicken breasts, cut into bite-sized pieces
2 medium zucchinis, sliced into half-moons
1 cup cherry tomatoes, halved
½ red onion, thinly sliced
2 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon red pepper flakes (optional, for heat)
½ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil.
- In a large bowl, toss chicken, zucchini, tomatoes, onion, and garlic with olive oil, oregano, basil, paprika, salt, pepper, and red pepper flakes.
- Spread mixture evenly in the prepared dish. Sprinkle mozzarella and Parmesan cheese over the top.
- Cover with foil and bake for 20 minutes. Remove foil and bake for another 10-15 minutes, until cheese is golden and chicken is cooked through (165°F/75°C).
- Garnish with fresh parsley and serve warm.
Notes
- For a stronger Mediterranean flavor, substitute mozzarella with crumbled feta cheese.
- Ensure chicken pieces are uniform in size for even cooking.
- Leftovers reheat well and are perfect for meal prep.
- Serve with quinoa, rice, or crusty bread for a complete meal.
- Prep Time: 10 min
- Cook Time: 30 min
- Category: Main Course
- Method: Baked
- Cuisine: American
- Diet: Gluten-Free, High-Protein
Nutrition
- Serving Size: 1 serving (approx. 1.5 cups)
- Calories: 320 calories
- Sugar: 6g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg