Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 medium zucchini, sliced into 1/4-inch thick rounds
- 1 red bell pepper, chopped
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup crumbled feta cheese
- 1/4 cup sun-dried tomatoes, oil-packed, drained and chopped
- 2 tbsp olive oil
- 1 tbsp dried oregano
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Step 2: In a large bowl, toss the chicken cubes with 1 tbsp olive oil, oregano, garlic powder, salt, and pepper.
- Step 3: Arrange half of the zucchini slices in the prepared baking dish. Top with the seasoned chicken, then the chopped red bell pepper, olives, and sun-dried tomatoes. Arrange the remaining zucchini slices on top.
- Step 4: Drizzle the remaining 1 tbsp olive oil over the zucchini and chicken. Crumble the feta cheese evenly over the top.
- Step 5: Bake for 30-35 minutes, or until the chicken is cooked through and the zucchini is tender. Let stand for 5 minutes before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat individual portions in the microwave for 1-2 minutes, or until heated through.
- Serve this bake alongside a simple Greek salad for a complete and refreshing Mediterranean meal.
- For extra flavor, marinate the chicken in the olive oil and seasonings for at least 30 minutes before baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American