Ingredients
- Chicken breasts, boneless and skinless: 2 large (about 1.5 lbs)
- Zucchini: 2 medium, sliced
- Red onion: 1 medium, sliced
- Cherry tomatoes: 1 pint, halved
- Kalamata olives: 1/2 cup, pitted and halved
- Feta cheese: 4 ounces, 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: In a large bowl, toss the sliced zucchini, red onion, and halved cherry tomatoes with olive oil, salt, pepper, and oregano.
- Step 3: Arrange the vegetables in the prepared baking dish.
- Step 4: Place the chicken breasts on top of the vegetables. Season the chicken with salt, pepper, and a sprinkle of oregano.
- Step 5: Sprinkle the halved Kalamata olives and crumbled feta cheese evenly over the chicken and vegetables.
- Step 6: Bake in the preheated oven for 30-35 minutes, or until the chicken is cooked through and the vegetables are tender.
Notes
- Store leftovers 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 for a complete and satisfying meal.
- Don't overcrowd the baking dish; if needed, use two smaller dishes to ensure even cooking and prevent soggy vegetables.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American