Ingredients
Scale
- 500g chicken breast, cut into bite-sized pieces
- 2 medium zucchinis, sliced thinly
- 200g cherry tomatoes, halved
- 1 red bell pepper, diced
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- 2 tbsp fresh parsley, chopped
- Salt and pepper, to taste
- Optional: 50g grated cheese for topping
Instructions
- Preheat the oven to 200°C (390°F).
- Wash and slice the zucchini, halve the cherry tomatoes, and dice the red bell pepper.
- In a bowl, coat chicken pieces with olive oil, garlic, oregano, basil, parsley, salt, and pepper.
- Heat a skillet over medium heat, add a small amount of olive oil, and sauté the chicken for 5–7 minutes until lightly browned.
- In a separate bowl, toss zucchini, tomatoes, and bell pepper with olive oil, salt, and pepper.
- Layer the sautéed chicken and vegetables in a baking dish, finishing with a vegetable layer on top.
- Optionally, sprinkle grated cheese evenly over the top.
- Bake in the preheated oven for 25–30 minutes until the chicken is fully cooked and vegetables are tender.
- Let the dish rest for 5 minutes before serving.
Notes
Customize with additional vegetables like olives, artichokes, or spinach.
Adjust herbs to taste for stronger or milder Mediterranean flavor.
For a lighter option, skip the cheese topping.
- Prep Time: 15
- Cook Time: 30