Baked Chicken with Zucchini and Cherry Tomatoes

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🍗 Baked Chicken with Zucchini and Cherry Tomatoes

Description

This Baked Chicken with Zucchini and Cherry Tomatoes is a vibrant, healthy, and easy weeknight meal bursting with Mediterranean flavors. Tender, juicy chicken breasts are baked with sweet cherry tomatoes, fresh zucchini, olive oil, garlic, and herbs — all in one pan. The veggies roast into a luscious sauce that perfectly complements the chicken, creating a dish that’s as nourishing as it is delicious. Perfect for meal prep or a family dinner!

📝 Ingredients

Serves 4

  • 4 boneless, skinless chicken breasts (about 1.5 lbs / 700g)

  • 2 medium zucchini, sliced into half-moons

  • 1½ cups cherry tomatoes, halved

  • 3 cloves garlic, minced

  • 2 tbsp olive oil

  • 1 tsp dried oregano

  • ½ tsp dried basil (or 1 tbsp fresh basil, chopped)

  • ½ tsp paprika

  • Salt and black pepper, to taste

  • ¼ cup grated Parmesan cheese (optional, for topping)

  • Fresh parsley or basil, for garnish

  • Lemon wedges, for serving

👩‍🍳 Instructions

  1. Preheat Oven:
    Preheat your oven to 400°F (200°C) and lightly grease a baking dish.

  2. Prepare Chicken:
    Pat chicken breasts dry and season both sides with salt, pepper, oregano, paprika, and a drizzle of olive oil.

  3. Assemble the Dish:
    In the baking dish, add zucchini, cherry tomatoes, and garlic.
    Toss with remaining olive oil, basil, and a pinch of salt.
    Nestle the chicken breasts among the vegetables.

  4. Bake:
    Bake uncovered for 25–30 minutes (or until chicken reaches an internal temperature of 165°F / 74°C).

  5. Optional Topping:
    Sprinkle with Parmesan cheese in the last 5 minutes for a golden, cheesy finish.

  6. Serve:
    Garnish with fresh parsley or basil and a squeeze of lemon juice.
    Serve warm with rice, quinoa, or crusty bread.

🍽️ Servings

  • Serves: 4

  • Prep Time: 10 minutes

  • Cook Time: 30 minutes

  • Total Time: 40 minutes

💡 Notes

  • You can substitute chicken thighs for a juicier texture — just bake 5–10 minutes longer.

  • Use yellow squash or bell peppers for color variation.

  • Don’t overcrowd the pan; it helps veggies caramelize instead of steaming.

  • For a Mediterranean twist, add olives or crumbled feta cheese before serving.

👩‍🍳 Tips

  • Marinate the chicken for 30 minutes in olive oil, garlic, and herbs for extra flavor.

  • Use a meat thermometer to avoid overcooking.

  • Broil for 2–3 minutes at the end for a lightly browned, crispy top.

  • Meal prep friendly: Store leftovers for up to 3 days in the fridge; reheat gently.

🥗 Nutritional Information (per serving)

(Approximate values)

  • Calories: 285 kcal

  • Protein: 36 g

  • Fat: 13 g

  • Carbohydrates: 7 g

  • Fiber: 2 g

  • Sugar: 4 g

  • Sodium: 290 mg

💚 Health Benefits

  • High Protein: Supports muscle growth and repair.

  • Low Carb: Perfect for low-carb or keto-friendly diets.

  • Rich in Antioxidants: Tomatoes and zucchini provide vitamins A, C, and lycopene for skin and immune health.

  • Heart Healthy: Olive oil and lean chicken help maintain cardiovascular wellness.

❓ Recipe Q&A

Q1: Can I make this recipe ahead of time?
Yes! Assemble the dish up to a day ahead, cover, and refrigerate. Bake when ready.

Q2: Can I use frozen zucchini or tomatoes?
Fresh is best, but you can use frozen — just thaw and pat dry to prevent excess water.

Q3: What’s the best side dish?
This pairs beautifully with brown rice, quinoa, mashed potatoes, or garlic bread.

Q4: How do I make it dairy-free?
Skip the Parmesan cheese or use a dairy-free alternative.

Q5: Can I add other veggies?
Absolutely! Mushrooms, bell peppers, or baby spinach work wonderfully.

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