Ingredients
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2 boneless, skinless chicken breasts, cut into bite-sized pieces
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2 medium zucchinis, sliced into half-moons
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1 cup cherry tomatoes, halved
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½ red onion, thinly sliced
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2 cloves garlic, minced
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2 tablespoons olive oil
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1 teaspoon dried oregano
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½ teaspoon dried basil
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½ teaspoon smoked paprika
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½ teaspoon salt
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¼ teaspoon black pepper
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¼ teaspoon red pepper flakes (optional, for heat)
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½ cup shredded mozzarella cheese (or feta for a Mediterranean touch)
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¼ cup grated Parmesan cheese
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2 tablespoons fresh parsley, chopped (for garnish)
Instructions
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Preheat oven to 375°F (190°C).
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Lightly grease a 9×13-inch baking dish with olive oil.
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In a large bowl, combine chicken, zucchini, cherry tomatoes, onion, and garlic.
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Add olive oil, oregano, basil, smoked paprika, salt, black pepper, and red pepper flakes. Toss well to coat evenly.
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Spread the mixture evenly in the prepared baking dish.
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Sprinkle mozzarella and Parmesan cheese on top.
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Cover with foil and bake for 20 minutes.
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Remove foil and bake for another 10–15 minutes, until chicken is cooked through (165°F/75°C) and cheese is golden and bubbly.
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Remove from oven, let rest for a few minutes, and garnish with fresh parsley.
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Serve warm with rice, quinoa, or crusty bread.
Notes
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For stronger Mediterranean flavor, replace mozzarella with crumbled feta.
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Add bell peppers or mushrooms for extra vegetables.
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For dairy-free version, use plant-based cheese or omit cheese entirely.
- Prep Time: 10 minutes
- Cook Time: 30 minutes