- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Total Time: 50-55 minutes
- Difficulty: Easy
Ingredients
- For the Chicken & Vegetables:
- 1.5 lbs (about 2 large) boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 medium zucchini (about 1 lb), sliced into half-moons
- 1 red bell pepper, chopped into 1-inch pieces
- 1 yellow or orange bell pepper, chopped into 1-inch pieces
- 1/2 cup oil-packed sun-dried tomatoes, drained and chopped (reserve 1 tablespoon of the oil)
- 1/2 cup crumbled feta cheese
- 2 tablespoons fresh parsley, chopped (for garnish)
- For the Mediterranean Marinade/Sauce:
- 3 tablespoons olive oil (or the reserved oil from the sun-dried tomatoes)
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes (optional, for heat)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (14.5 oz) can diced tomatoes, undrained
Instructions
1. Preheat and Prep: Preheat your oven to 400°F (200°C). While the oven is heating, prepare your vegetables. Cut the chicken into cubes, slice the zucchini into half-moons, and chop the bell peppers. Mince the garlic and chop the sun-dried tomatoes.
2. Make the Sauce: In a small bowl or a large liquid measuring cup, whisk together the marinade/sauce ingredients: 3 tablespoons of olive oil (or the reserved sun-dried tomato oil), minced garlic, dried oregano, dried thyme, smoked paprika, red pepper flakes (if using), salt, and pepper. Stir in the can of undrained diced tomatoes until everything is well combined.
3. Combine in a Baking Dish: In a large 9×13 inch (or similar 3-quart capacity) baking dish, combine the cubed chicken, sliced zucchini, chopped bell peppers, and chopped sun-dried tomatoes.
4. Add the Sauce: Pour the tomato sauce mixture evenly over the chicken and vegetables in the baking dish. Use a large spoon or your hands (be sure to wash them first!) to toss everything together, ensuring all the ingredients are well coated in the sauce. Spread the mixture into an even layer.
5. Bake: Place the baking dish in the preheated oven, uncovered, and bake for 30-35 minutes. The dish is done when the chicken is cooked through (it should register 165°F / 74°C on an instant-read thermometer) and the zucchini is tender. The sauce will be bubbly and slightly reduced.
6. Add Feta and Garnish: Remove the baking dish from the oven. While it’s still hot, sprinkle the crumbled feta cheese evenly over the top. Let it sit for about 5 minutes; the residual heat will slightly soften the feta. Just before serving, garnish generously with the fresh chopped parsley.
7. Serve: Serve hot. This dish is excellent on its own, or you can spoon it over cooked quinoa, couscous, or orzo. A side of warm pita bread is also a wonderful addition for dipping into the flavorful sauce.
Tips
- Chicken Thighs: You can easily substitute boneless, skinless chicken thighs for the breast. They are more forgiving and will result in even juicier meat. Cut them into similar-sized pieces.
- Make it Creamy: For a richer sauce, stir in 1/4 cup of heavy cream or a dollop of full-fat Greek yogurt to the tomato mixture before baking.
- Vegetable Variations: Feel free to add other vegetables like chopped red onion, sliced mushrooms, or a handful of fresh spinach (stir it in during the last 5 minutes of baking).
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop.
Nutrition Information
(per serving, based on 4 servings)
- Calories: 385 kcal
- Fat: 18g
- Saturated Fat: 5g
- Carbohydrates: 18g
- Fiber: 4g
- Sugar: 12g
- Protein: 38g
- Sodium: 850mg