Chicken Zucchini Bake Recipe!

Chicken Zucchini Bake Recipe

Ingredients:

• 4 boneless, skinless chicken breasts (about 1.5 lbs)

• 3 medium zucchinis, sliced into rounds or half-moons

• 1 cup cherry tomatoes, halved

• 1/2 cup red onion, thinly sliced

• 3 tablespoons olive oil

• 2 teaspoons garlic powder

• 1 teaspoon dried oregano

• 1 teaspoon dried thyme (optional)

• 1 teaspoon paprika

• Salt and pepper to taste

• 1/2 cup crumbled feta cheese (for topping)

• Fresh parsley or basil (for garnish)

• Lemon wedges (optional, for serving)

Instructions:

1. Preheat the oven:
   Preheat your oven to 400°F (200°C).

2. Prepare the chicken:
   Season both sides of the chicken breasts with salt, pepper, garlic powder, paprika, oregano, and thyme (if using).

3. Prepare the vegetables:
   In a large mixing bowl, combine the sliced zucchinis, cherry tomatoes, and red onion. Drizzle with 1 tablespoon of olive oil and toss everything to coat. Add a pinch of salt and pepper.

4. Arrange in the baking dish:
   In a large baking dish or sheet pan, arrange the seasoned chicken breasts in the center. Surround the chicken with the seasoned vegetables.

5. Drizzle with olive oil:
   Drizzle the remaining 2 tablespoons of olive oil over the chicken and vegetables. Use a spoon or brush to ensure the chicken is coated with the oil for extra juiciness and flavor.

6. Bake:
   Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender. You can check for doneness by cutting into the chicken to ensure it’s no longer pink inside.

7. Add feta:
   About 5 minutes before the bake is done, sprinkle the crumbled feta cheese over the chicken and vegetables. Return to the oven to allow the feta to melt slightly.

8. Garnish and serve:
   Once the dish is done, remove it from the oven. Garnish with fresh chopped parsley or basil. Serve with lemon wedges on the side for an extra burst of flavor.

Serving Suggestions:

• Serve this dish with a side of rice, couscous, quinoa, or a simple green salad to complete the meal.

• You can also serve it with some crusty bread to soak up the juices.

Q&A for Common Issues:

Q1: Can I use other vegetables?
A1: Absolutely! You can swap in other veggies like bell peppers, mushrooms, or even eggplant. Just make sure to slice them similarly so they cook evenly.

Q2: What if I don’t have feta cheese?
A2: If you don’t have feta, you could use goat cheese or even Parmesan for a different but still delicious flavor. Feta’s creamy, tangy taste makes it unique, but any cheese will add a nice touch.

Q3: Can I use bone-in chicken instead of boneless?
A3: Yes, you can. If using bone-in chicken, the cooking time will be longer—about 40-45 minutes, depending on the size of the pieces. Make sure the internal temperature reaches 165°F (75°C) for safety.

Q4: How do I know when the chicken is fully cooked?
A4: The best way to check is by using a meat thermometer. The chicken should reach an internal temperature of 165°F (75°C). Alternatively, you can cut the thickest part of the chicken to make sure it’s no longer pink.

Q5: Can I prep this dish ahead of time?
A5: Yes! You can season the chicken and prepare the vegetables the night before and store them in the fridge. When ready to cook, just arrange everything in the baking dish and bake.

Q6: Can I make this recipe dairy-free?
A6: Yes, you can skip the feta or substitute it with a dairy-free cheese or nutritional yeast for a cheesy flavor. Just be sure to check the rest of your ingredients for any hidden dairy.

This Chicken Zucchini Bake is an easy, one-pan meal that’s perfect for weeknights or when you want something healthy and delicious without too much fuss. Enjoy! 😋