Mediterranean Chicken Zucchini Bake

Ingredients:

• For the Chicken and Vegetables:
  • 4 boneless, skinless chicken breasts (or thighs)
  • 2 medium zucchini, sliced into 1/4-inch rounds
  • 1 red bell pepper, sliced into strips
  • 1 yellow onion, thinly sliced
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon paprika (optional, for color)
  • 1/2 cup kalamata olives, pitted and sliced (optional, for an extra Mediterranean flavor)
  • 1/2 cup cherry tomatoes, halved (optional for added freshness)
• For the Topping:
  • 1/2 cup feta cheese, crumbled
  • 1/2 cup shredded mozzarella cheese
  • 1 tablespoon fresh parsley, chopped (for garnish)
  • 1 tablespoon fresh basil, chopped (optional, for garnish)

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 375°F (190°C).
2. Prepare the Chicken:
   • Season the chicken breasts with salt, pepper, garlic powder, oregano, thyme, and paprika on both sides.
   • Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the chicken breasts for about 3-4 minutes per side, just until browned. The chicken doesn’t need to be fully cooked through at this point because it will finish cooking in the oven.
   • Remove the chicken from the skillet and set aside.
3. Sauté the Vegetables:
   • In the same skillet, add a little more olive oil if needed. Add the sliced zucchini, bell pepper, and onion. Sauté for about 3-4 minutes until the vegetables begin to soften, but they should still have some bite to them. Season with a little salt and pepper to taste.
   • Optional: If you like, add the kalamata olives and halved cherry tomatoes to the pan and cook for another 2-3 minutes. This step enhances the Mediterranean flavor.
4. Assemble the Bake:
   • Lightly grease a 9×13-inch baking dish or a similar sized casserole dish. Arrange the sautéed vegetables at the bottom of the dish.
   • Place the seared chicken breasts on top of the vegetables.
   • Sprinkle the crumbled feta and shredded mozzarella evenly over the chicken and vegetables.
5. Bake the Dish:
   • Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted and bubbly.
6. Garnish and Serve:
   • Once baked, remove the dish from the oven and let it rest for a few minutes.
   • Garnish with freshly chopped parsley and basil for a burst of color and fresh flavor.
   • Serve the Mediterranean Chicken Zucchini Bake with a side of quinoa, rice, or a simple green salad for a complete meal.