Description
A nutritious, time-saving one-pan dinner that combines lean protein, fresh vegetables, and Mediterranean flavors for a delicious and easy weeknight meal.
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 3 medium zucchini, sliced into ¼-inch rounds (about 4 cups)
- 1 large red bell pepper, diced
- 1 medium red onion, thinly sliced
- 4 cloves garlic, minced
- 2 tablespoons olive oil, divided
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon dried thyme
- ½ teaspoon smoked paprika
- ¼ teaspoon red pepper flakes (optional)
- 1 cup cherry tomatoes, halved
- ¾ cup crumbled feta cheese
- 2 tablespoons fresh lemon juice
- Salt and freshly ground black pepper to taste
- Fresh parsley for garnish
Instructions
- Begin by gathering and prepping all ingredients. Dice chicken into even pieces, slice zucchini into uniform rounds, and pat chicken dry with paper towels.
- Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Season chicken with salt and pepper, then add to the hot skillet. Sear undisturbed for 2-3 minutes until golden brown on one side.
- Reduce heat to medium and add remaining olive oil, onions, and bell peppers. Cook for 3-4 minutes until they begin to soften. Add minced garlic and cook for another 30 seconds until fragrant.
- Add zucchini slices to the skillet along with oregano, basil, thyme, smoked paprika, and red pepper flakes. Toss everything together to evenly coat with seasonings. Cook for 4-5 minutes until zucchini begins to soften but still maintains some firmness.
- Preheat oven to 375°F (190°C). Add cherry tomatoes to the skillet, gently stirring to combine. Sprinkle feta cheese evenly over the top.
- Transfer the skillet to the preheated oven and bake for 10-12 minutes until chicken is fully cooked (internal temperature of 165°F/74°C) and cheese is slightly golden.
- Remove from oven, drizzle with fresh lemon juice, and garnish with chopped fresh parsley. Allow to rest for 5 minutes before serving.
Notes
- Substitution options: swap chicken breasts for thighs, use yellow squash instead of zucchini, replace feta with mozzarella or goat cheese, or substitute fresh herbs (triple the amount) for dried herbs.
- Avoid overcrowding the skillet; cook in batches if needed for better browning.
- Season each component as you add it for optimal flavor.
- Slightly undercook zucchini as it continues cooking after removal from heat.
- For meal prep, prepare all ingredients up to 2 days in advance, storing prepped vegetables and seasoned chicken separately.
- Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sodium: 410mg
- Fat: 16g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 35g
Keywords: chicken zucchini skillet bake, one pan recipe, mediterranean chicken, easy dinner, healthy recipe, low carb, weeknight meal