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The Boat Shed Kitchen

Mediterranean Chicken and Vegetable Bake

This Mediterranean Chicken and Vegetable Bake is an easy, flavor-packed dish featuring seasoned chicken, colorful vegetables, and a melty cheese topping. It’s perfect for weeknights when you want something wholesome, cheesy, and full of vibrant herbs. One pan, minimal effort, and major flavor payoff.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Chicken & Vegetables:
  • 2 boneless skinless chicken breasts, cut into bite-sized pieces
  • 2 medium zucchinis sliced into half-moons
  • 1 cup cherry tomatoes halved
  • ½ red onion thinly sliced
  • 2 cloves garlic minced
  • 2 tablespoons olive oil
For the Mediterranean Seasoning:
  • 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
For the Topping:
  • ½ cup shredded mozzarella cheese or feta
  • ¼ cup grated Parmesan cheese
  • 2 tablespoons fresh parsley chopped

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Lightly grease a 9×13-inch baking dish.
  3. In a large bowl, toss chicken, zucchini, cherry tomatoes, red onion, and garlic with olive oil and Mediterranean seasoning.
  4. Spread mixture evenly in the dish.
  5. Sprinkle mozzarella and Parmesan over the top.
  6. Cover with foil and bake 20 minutes.
  7. See full steps with tips & photos → https://theboatshedcafe.com/mediterranean-chicken-and-vegetable-bake/

Notes

• Feta cheese adds a saltier, more traditional Mediterranean touch.
• Feel free to add olives or artichoke hearts for extra depth.
• To make it low-carb, serve as-is. To make it heartier, pair with rice or couscous.