Description
A delicious one-pan Mediterranean chicken dish with tomatoes and zucchini that can be prepared in just 30 minutes, perfect for busy weeknights.
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 medium zucchini, sliced into half-moons (about 3 cups)
- 1 pint cherry tomatoes, halved
- 1 red onion, thinly sliced
- 4 cloves garlic, minced
- 1/4 cup kalamata olives, pitted and halved
- 2 tablespoons extra virgin olive oil
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 cup crumbled feta cheese
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh parsley, chopped
- Salt and freshly ground black pepper to taste
Instructions
- Prepare your ingredients: Cut chicken into uniform pieces, slice zucchini into half-moons, halve tomatoes, and thinly slice onions. Pat chicken pieces dry with paper towels.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season chicken with salt, pepper, and 1 teaspoon oregano. Sear for 3-4 minutes until golden brown on all sides but not fully cooked. Remove from pan.
- Reduce heat to medium and add remaining tablespoon of olive oil. Add red onion and cook for 2 minutes until slightly softened. Add minced garlic, remaining oregano, thyme, and red pepper flakes. Cook for 30 seconds until fragrant.
- Add zucchini to the pan and cook for 2-3 minutes until it begins to soften. Add cherry tomatoes and olives, stirring gently. Season with additional salt and pepper.
- Return chicken to the pan, nestling pieces among the vegetables. Cover and cook for 5-7 minutes, until chicken reaches 165°F/74°C and vegetables are tender.
- Remove pan from heat. Sprinkle with lemon juice, feta cheese, and fresh parsley. Allow to rest for 2 minutes before serving.
Notes
- Chicken thighs work beautifully for more flavor and moisture
- Yellow squash can replace zucchini
- Goat cheese offers a tangy alternative to feta
- Fresh herbs can substitute dried (use 3x the amount)
- For extra flavor, deglaze the pan with 2 tablespoons of white wine before returning the chicken
- Reserve some feta and parsley for garnishing at the table
- Store leftovers in an airtight container for up to 3 days
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: One-Pan
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 375
- Sugar: 6g
- Sodium: 480mg
- Fat: 18g
- Carbohydrates: 11g
- Fiber: 3g
- Protein: 42g
Keywords: one-pan mediterranean chicken, tomato zucchini chicken, quick mediterranean meal, healthy chicken recipe, mediterranean diet, weeknight dinner