A healthy, comforting oven-baked dish loaded with juicy chicken, tender zucchini, and cheesy Mediterranean flavors. Perfect for weeknight dinners or meal prep.
🧾 Ingredients
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2 boneless, skinless chicken breasts, cubed
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2 medium zucchini, sliced into rounds or half-moons
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1 small onion, thinly sliced
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3 cloves garlic, minced
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2 tbsp olive oil
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1 tsp salt (adjust to taste)
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½ tsp black pepper
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1 tsp paprika
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1 tsp Italian seasoning (or oregano + basil)
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½ tsp chili flakes (optional)
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½ cup cherry tomatoes, halved (optional but recommended)
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½ cup mozzarella cheese, shredded
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¼ cup Parmesan cheese, grated
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Fresh parsley or basil for garnish
👨🍳 Instructions
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Preheat oven to 190°C (375°F). Lightly grease a baking dish with olive oil.
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Season chicken in a bowl with salt, pepper, paprika, Italian seasoning, garlic, and 1 tbsp olive oil. Mix well.
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Layer vegetables: Spread zucchini, onion, and cherry tomatoes evenly in the baking dish. Drizzle with remaining olive oil and lightly season.
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Add chicken evenly over the vegetables.
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Bake uncovered for 25–30 minutes, until chicken is almost cooked through.
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Add cheese: Sprinkle mozzarella and Parmesan on top.
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Bake again for 8–10 minutes until cheese is melted and lightly golden.
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Garnish with fresh herbs and serve hot.
❓ Q & A
Q: Can I use chicken thighs instead of breasts?
A: Yes! Chicken thighs are juicier—just add 5–7 extra minutes of baking time.
Q: Is this recipe low-carb?
A: Yes, it’s naturally low-carb and keto-friendly (skip tomatoes if very strict).
Q: Can I make it ahead of time?
A: Absolutely. Assemble everything, cover, refrigerate up to 24 hours, then bake when ready.
Q: What other vegetables can I add?
A: Bell peppers, mushrooms, spinach, or eggplant work great.
Q: Can I air-fry this recipe?
A: Yes. Cook at 180°C (350°F) for 15–18 minutes, then add cheese and air-fry 3–4 more minutes.
Q: How to store leftovers?
A: Store in an airtight container in the fridge for up to 3 days.