I often hear from you that finding healthy, easy dinner ideas can be a challenge. You want meals that are simple to make, packed with good ingredients, and taste great for the whole family. Today, I’m sharing two fantastic Mediterranean chicken and zucchini recipes that fit the bill perfectly.
These recipes use fresh zucchini and chicken, making them light, flavorful, and a great way to get a balanced meal on the table without much fuss. Both are designed for ease, so you can spend less time cooking and more time enjoying your food.
Jump to Recipe:
- 1. Easy Mediterranean Chicken Zucchini Bake Recipe
- 2. Easy Sheet Pan Mediterranean Chicken And Zucchini
Easy Mediterranean Chicken Zucchini Bake Recipe
This bake brings together tender chicken and fresh zucchini in a single dish, seasoned with classic Mediterranean herbs. It’s a healthy, simple meal that is perfect for a weeknight when you need something quick and delicious.
Key Ingredients & Tips
- Chicken Thighs: I recommend using boneless, skinless chicken thighs for this recipe. They stay juicy and soak up the flavors better than chicken breast.
- Zucchini Prep: Cut your zucchini into thick, half-moon shapes. This helps them cook evenly with the chicken without getting too soft.
- Herb Mix: Dried oregano and a hint of garlic powder are key for that authentic Mediterranean taste. Don’t skip them!
What You Need
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 medium zucchini, cut into thick half-moons
- 1 red bell pepper, chopped
- 1/2 red onion, thinly sliced
- 1 pint cherry tomatoes, halved (optional)
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
⏱️ Prep Time: 15 minutes⏱️ Cook Time: 30-35 minutes🍽️ Yields: 4 servings
How to Make It
Step 1: Prep and Preheat
Preheat your oven to 400°F (200°C). Grab a large baking dish or a sheet pan. Make sure your chicken is cut into even pieces and all your vegetables are chopped as described.
Step 2: Season Everything
In a big bowl, combine the chicken, zucchini, bell pepper, red onion, and cherry tomatoes (if using). Drizzle with olive oil, then sprinkle with oregano, garlic powder, salt, and pepper. Use your hands to mix it all well, making sure everything is coated evenly.
Step 3: Bake Until Cooked
Spread the chicken and vegetable mixture in a single layer in your prepared baking dish. Bake for 30-35 minutes, or until the chicken is cooked through and the vegetables are tender. You can stir it gently once halfway through cooking.
📝 Final Note
This dish makes great leftovers! Store any extra in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or oven.
Simple Sheet Pan Mediterranean Chicken and Zucchini
If you love minimal cleanup, this sheet pan recipe is for you. It combines chicken and zucchini with vibrant Mediterranean flavors, all roasted together for an easy, balanced meal.
Key Ingredients & Tips
- Chicken Choice: Chicken breast works well here if cut into similar-sized pieces as the zucchini. You can use thighs too, but they might need a minute or two longer to cook.
- Lemon Freshness: A squeeze of fresh lemon juice before and after roasting adds a wonderful brightness.
- Don’t Overcrowd: For best results and browning, make sure your ingredients are in a single layer on the sheet pan. If you have too much, use two pans.
What You Need
- 1 lb boneless, skinless chicken breast, cut into 1-inch cubes
- 2 medium zucchini, cut into 1/2-inch thick rounds or half-moons
- 1 pint cherry tomatoes
- 1/2 red onion, cut into wedges
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried basil
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- Optional: Fresh parsley for garnish
⏱️ Prep Time: 10 minutes⏱️ Cook Time: 25-30 minutes🍽️ Yields: 3-4 servings
How to Make It
Step 1: Get Ready to Roast
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup. Cut your chicken and vegetables as directed, trying to make the pieces similar in size so they cook evenly.
Step 2: Season and Spread
In a large bowl, combine the cubed chicken, zucchini, cherry tomatoes, and red onion. Drizzle with olive oil and lemon juice. Sprinkle with dried basil, garlic powder, salt, and pepper. Toss everything together until well coated. Spread the mixture in a single layer on your prepared baking sheet.
Step 3: Roast to Perfection
Roast for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F or 74°C) and the vegetables are tender with some nice browning. Give it a quick stir halfway through cooking. Serve warm, maybe with a sprinkle of fresh parsley.
📝 Final Note
This sheet pan meal is very adaptable. Feel free to add other quick-cooking vegetables like bell peppers or asparagus during the last 10-15 minutes of cooking.