Description
A bright, savory one-pan meal combining juicy chicken, zucchini, and sun-kissed tomatoes for an easy weeknight dinner everyone will enjoy.
Ingredients
Scale
- 2 pieces boneless, skinless chicken breasts (cut into bite-sized pieces)
- 2 medium zucchinis (sliced into half-moons)
- 1 cup cherry tomatoes (halved)
- ½ piece red onion (thinly sliced)
- 2 cloves garlic (minced)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
- ½ cup mozzarella cheese (shredded)
- ¼ cup Parmesan cheese (grated)
- 2 tablespoons fresh parsley (chopped)
Instructions
- Preheat the oven to 400°F (200°C) and lightly grease a medium baking dish.
- Combine chicken pieces, zucchini, tomatoes, and red onion in a large bowl with minced garlic and olive oil.
- Toss the mixture to coat evenly.
- Sprinkle oregano, basil, smoked paprika, salt, black pepper, and red pepper flakes over the mixture and toss again.
- Spread the mixture evenly in the prepared baking dish.
- Cover the dish with foil and bake for 20-25 minutes.
- Remove the foil, sprinkle mozzarella and Parmesan over the top, and return to the oven uncovered for another 8-12 minutes.
- Let rest for 3-5 minutes and sprinkle with parsley before serving.
Notes
For a dairy-free version, substitute the cheeses with vegan cheese or add a squeeze of lemon and extra herbs before serving. For vegetarian options, replace chicken with firm tofu or tempeh.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 580
- Sugar: 5g
- Sodium: 990mg
- Fat: 27g
- Saturated Fat: 8g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1.5g
- Protein: 62g
- Cholesterol: 60mg