Ingredients
Servings: 4 | Prep Time: 10 minutes | Cook Time: 30–35 minutes
Main Ingredients:
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2 boneless, skinless chicken breasts (cut into 1-inch cubes)
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2 medium zucchinis (sliced into half-moons)
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1 cup cherry tomatoes (halved)
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1 medium red onion (thinly sliced)
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3 cloves garlic (minced)
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2 tablespoons extra virgin olive oil
Seasonings & Herbs:
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1 teaspoon dried oregano
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1/2 teaspoon dried thyme
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Salt and black pepper to taste
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(Optional: 1/4 teaspoon crushed red pepper flakes for heat)
Toppings:
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1/2 cup crumbled feta cheese
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Fresh parsley or basil, chopped (for garnish)
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(Optional: Juice of 1/2 lemon for added brightness)
Instructions
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Preheat your oven to 400°F (200°C). Lightly grease a large baking dish or casserole pan with a bit of olive oil or non-stick spray.
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Prepare the ingredients:
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Cut the chicken into bite-sized cubes.
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Slice the zucchinis into half-moons.
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Halve the cherry tomatoes.
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Thinly slice the red onion.
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Mince the garlic cloves.
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In a large mixing bowl, combine the chicken, zucchini, cherry tomatoes, red onion, and garlic. Drizzle with the olive oil and sprinkle in the oregano, thyme, salt, pepper, and (if using) red pepper flakes.
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Toss everything together until all the ingredients are evenly coated with the oil and seasonings.
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Transfer the mixture to your prepared baking dish. Spread it out into an even layer so the ingredients roast instead of steam.
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Bake uncovered for 25–30 minutes, or until the chicken is fully cooked (internal temperature of 165°F / 74°C) and the vegetables are tender and starting to caramelize.
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Remove the dish from the oven and sprinkle the crumbled feta cheese evenly over the top.
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Return to the oven for an additional 5 minutes, just until the feta begins to soften and melt slightly.
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Garnish with fresh herbs like chopped parsley or basil. Optionally, squeeze a bit of fresh lemon juice over the top before serving for a bright, tangy finish.
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Serve warm, either on its own or with a side of quinoa, couscous, or crusty whole-grain bread.
