Ingredients
- Chicken breasts, boneless, skinless: 2 large (about 1.5 lbs)
- Zucchini: 2 medium, sliced
- Red onion: 1/2 medium, thinly sliced
- Cherry tomatoes: 1 cup, halved
- Kalamata olives: 1/2 cup, pitted and halved
- Feta cheese: 1/2 cup, crumbled
- Olive oil: 2 tablespoons
- Dried oregano: 1 teaspoon
Instructions
- Step 1: Preheat oven to 400°F (200°C). Lightly grease a 9×13 inch baking dish.
- Step 2: Cut chicken breasts into 1-inch cubes. In a bowl, toss the cubed chicken with 1 tablespoon of olive oil, salt, and pepper.
- Step 3: In the prepared baking dish, arrange the sliced zucchini, red onion, and halved cherry tomatoes in a single layer. Drizzle with the remaining 1 tablespoon of olive oil and season with salt, pepper, and dried oregano.
- Step 4: Spread the seasoned chicken cubes evenly over the vegetables in the baking dish.
- Step 5: Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
- Step 6: Remove from oven and sprinkle with Kalamata olives and crumbled feta cheese. Let it sit for 5 minutes before serving.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat individual portions in the microwave or oven until warmed through.
- Serve this bake with a side of couscous or quinoa to soak up all the delicious juices.
- To prevent the chicken from drying out, consider a quick marinade of lemon juice and garlic powder before tossing with olive oil.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American