A flavorful, healthy baked chicken dish with tender zucchini, juicy tomatoes, garlic, herbs, feta, and Mediterranean seasonings. It’s easy enough for a weeknight dinner and works beautifully for meal prep.

Ingredients

Chicken

• 1½ lbs boneless, skinless chicken breasts or thighs
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon dried thyme
• 1 tablespoon fresh lemon juice
• 2 cloves garlic, minced

Vegetables

• 2 medium zucchini, sliced into half-moons
• 1½ cups cherry tomatoes, halved
• 1 small red onion, sliced
• ½ red bell pepper, sliced
• ½ cup Kalamata olives, pitted and halved
• 3 cloves garlic, minced

Mediterranean Topping

• ¾ cup crumbled feta cheese
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh dill, optional
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• ½ teaspoon dried oregano
• Pinch of red pepper flakes, optional

Instructions

1. Prepare the Oven

Preheat your oven to 400°F (200°C).

Lightly grease a 9 × 13-inch baking dish with olive oil.

2. Prepare the Chicken

Cut the chicken into bite-sized pieces or thin strips.

Place the chicken in a large bowl and add:

• Olive oil
• Oregano
• Paprika
• Garlic powder
• Onion powder
• Salt
• Black pepper
• Thyme
• Lemon juice
• Minced garlic

Toss thoroughly until the chicken is evenly coated.

3. Prepare the Vegetables

Add the zucchini, cherry tomatoes, red onion, bell pepper, Kalamata olives, and minced garlic to the prepared baking dish.

Drizzle with 1 tablespoon olive oil.

Sprinkle with oregano, a small pinch of salt, and black pepper.

Toss gently to distribute everything evenly.

4. Add the Chicken

Arrange the seasoned chicken pieces evenly over the vegetables.

Try not to pile the chicken too heavily in one area so everything cooks evenly.

5. Bake

Place the baking dish in the preheated oven.

Bake for approximately 25–30 minutes, or until:

• The chicken is completely cooked through.
• The thickest chicken pieces reach 165°F (74°C) internally.
• The zucchini is tender.
• The tomatoes are softened and beginning to release their juices.

Cooking time will depend on the size of your chicken pieces.

6. Add Feta

Remove the baking dish from the oven.

Sprinkle the feta cheese evenly over the chicken and vegetables.

Return to the oven for approximately 3–5 minutes, just until the feta is warmed.

For lightly browned feta, switch to broil for 1–2 minutes, watching carefully.

7. Finish

Remove from the oven and drizzle with fresh lemon juice.

Sprinkle with fresh parsley and dill.

Add a pinch of red pepper flakes if you like some heat.

Allow the casserole to rest for about 5 minutes before serving.

Serving Suggestions

This Mediterranean chicken bake can be served by itself or with:

• Brown rice
• Quinoa
• Couscous
• Cauliflower rice
• Roasted potatoes
• Whole-grain pita
• Hummus
• Tzatziki
• Greek salad
• Fresh cucumber salad

For a low-carb meal, serve it with cauliflower rice, leafy greens, or a simple cucumber salad.

Approximate Nutrition

Estimated per serving, assuming 6 servings and using chicken breast:

• Calories: approximately 350–390
• Protein: approximately 40–44 g
• Carbohydrates: approximately 12–15 g
• Fat: approximately 17–20 g
• Fiber: approximately 3–4 g
• Sugar: approximately 6–7 g
• Sodium: approximately 650–800 mg

Nutrition will vary depending on the chicken cut, amount of feta, olives, and exact brands used.

Nut & Allergen Information

Nuts

• No nuts are required in this recipe.
• No peanuts are included.
• If serving someone with a severe nut allergy, check the labels of packaged feta, olives, seasonings, and other ingredients for possible cross-contact.

Common Allergens

• Milk/Dairy: Feta cheese contains milk.
• Gluten: The basic recipe does not contain wheat or gluten, but check packaged ingredients for cross-contact.
• Eggs: No eggs are required.
• Soy: No soy is intentionally added, but check packaged ingredients.
• Sesame: Not included in the basic recipe.

Dairy-Free Option

Replace feta with a dairy-free feta alternative, or simply leave the cheese out and add extra fresh herbs and lemon.

Gluten-Free

The basic recipe is naturally gluten-free when all packaged ingredients are certified gluten-free if necessary.

Nut-Free

The recipe contains no intentionally added nuts or peanuts.

Storage

Allow leftovers to cool before transferring them to an airtight container.

Refrigerate for 3–4 days.

For best texture, reheat gently rather than repeatedly reheating the entire casserole.

Freezing

You can freeze the cooked chicken and vegetables, although zucchini may become softer after thawing.

For best quality, freeze portions in airtight freezer-safe containers for up to 2–3 months.

Thaw overnight in the refrigerator before reheating.

Reheating

Oven

Place leftovers in an oven-safe dish and cover loosely with foil.

Heat at 350°F (175°C) until warmed through.

Microwave

Heat individual portions in 45–60 second intervals, stirring or rotating between intervals.

Tips for the Best Mediterranean Chicken Bake

• Cut chicken into evenly sized pieces so it cooks at the same rate.
• Don’t slice the zucchini too thinly or it can become mushy.
• Use cherry tomatoes for a sweeter roasted flavor.
• Kalamata olives add a classic Mediterranean flavor, but you can omit them if desired.
• Don’t add too much salt because feta and olives are naturally salty.
• Fresh lemon juice added after baking makes the dish taste brighter.
• For extra flavor, marinate the chicken for 30 minutes to 4 hours before baking.
• Chicken thighs will generally produce a juicier, richer result than chicken breast.
• Let the dish rest for a few minutes before serving so the juices redistribute.

Q&A

Q: Can I use chicken thighs instead of chicken breast?
Yes. Boneless, skinless chicken thighs are excellent and tend to stay especially juicy.

Q: Can I make this without feta?
Absolutely. Simply omit the feta or use a dairy-free alternative.

Q: Can I add spinach?
Yes. Add a few handfuls of fresh spinach during the final 5–10 minutes of baking.

Q: Can I use frozen zucchini?
Fresh zucchini is strongly recommended because frozen zucchini releases more water and can make the casserole watery.

Q: Can I use regular tomatoes instead of cherry tomatoes?
Yes. Dice Roma or other firm tomatoes into bite-sized pieces.

Q: Can I add chickpeas?
Yes. Add about 1 cup of drained and rinsed chickpeas before baking. This will increase the fiber and carbohydrates.

Q: Is this recipe keto-friendly?
It can fit a low-carb or keto-style diet when served without rice, pita, couscous, or potatoes. Use a moderate amount of tomatoes and verify the carb content of your ingredients.

Q: Can I make this ahead of time?
Yes. You can assemble the chicken and vegetables several hours ahead and keep them refrigerated until you’re ready to bake.

Q: How do I know the chicken is done?
The thickest chicken pieces should reach an internal temperature of 165°F (74°C) when checked with a food thermometer.

Q: Can I add mozzarella instead of feta?
Yes, although the flavor will be less traditionally Mediterranean. Feta provides a salty, tangy flavor that works particularly well with the vegetables.

Q: What herbs work best?
Oregano, parsley, dill, thyme, and basil all work well. Fresh parsley and dill added after baking give the dish a particularly fresh flavor.

Q: Can I make this spicy?
Yes. Add red pepper flakes, cayenne pepper, or a little chopped chili pepper to the chicken seasoning.

Q: Why did my casserole release too much liquid?
Zucchini and tomatoes naturally contain a lot of water. Avoid overcrowding the baking dish, don’t use frozen zucchini, and make sure the vegetables aren’t cut excessively small.

• Author
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Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.

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