Mediterranean Baked Chicken & Veggies.

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Mediterranean Baked Chicken & Veggies.

Ingredients

  • 500 g chicken breast, cut into bite-size pieces

  • 2 zucchini, chopped

  • 1 red bell pepper, chopped

  • 1 green bell pepper, chopped

  • 1 small onion, chunked

  • 3 tbsp olive oil

  • 1½ tsp paprika

  • 1 tsp garlic powder (or 3 fresh garlic cloves, minced)

  • 1 tsp dried oregano or Italian seasoning

  • ½ tsp black pepper

  • ¾ tsp salt (adjust to taste)

  • ½ tsp chili flakes (optional)

  • 1 tbsp fresh parsley, chopped (for garnish)

Instructions

  1. Preheat oven to 200°C / 400°F.

  2. In a large bowl, add chicken, zucchini, peppers, and onion.

  3. Drizzle with olive oil and add all seasonings.

  4. Toss well until everything is evenly coated.

  5. Spread mixture in a single layer on a baking dish or tray.

  6. Bake 25–30 minutes, stirring once halfway.

  7. Optional: Broil for 3–4 minutes at the end for extra browning.

  8. Garnish with fresh parsley and serve hot.

Q & A

Q: Can I use chicken thighs instead of breast?
A: Yes! Thighs will be even juicier — same cooking time.

Q: How do I keep the chicken from drying out?
A: Don’t overbake and keep everything in one layer with oil coating.

Q: Can I cook this in an air fryer?
A: Yes. Cook at 190°C / 375°F for 14–16 minutes, shaking halfway.

Q: What other vegetables work well here?
A: Mushrooms, cherry tomatoes, broccoli, or carrots.

Q: Is this meal low-carb?
A: Yes — it’s naturally low-carb and high-protein.

Q: What can I serve it with?
A: Rice, quinoa, couscous, pita, or enjoy it as-is for a light meal.

Q: How long does it keep?
A: 3 days refrigerated in an airtight container.

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