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)
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
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, cherry tomatoes, red onion, and garlic with olive oil and Mediterranean seasoning. Mix well to coat.
- Spread the mixture evenly in the baking dish. Sprinkle mozzarella and Parmesan cheese on top.
- Cover with foil and bake for 20 minutes. Remove foil and bake another 10-15 minutes until cheese is golden and chicken is cooked through (165°F/75°C).
- Garnish with fresh parsley and serve warm with rice, quinoa, or crusty bread.
Notes
- For a stronger Mediterranean flavor, use feta cheese instead of mozzarella.
- Add red pepper flakes for extra heat if desired.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 620mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 85mg