Mediterranean Chicken with Zucchini and Feta

Name: Mediterranean Chicken with Zucchini and Feta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 2 chicken breasts (about 12 oz / 340 g total), skinless and boneless; 2 zucchinis, chopped (about 300 g total); 1 cup cherry tomatoes, halved (about 149 g); 1/2 cup olives, pitted and sliced (about 67 g); 1/2 cup feta cheese, crumbled (about 75 g); 2 tablespoons olive oil; 1 teaspoon dried oregano; Salt and pepper, to taste

There’s something immediately comforting about this Mediterranean chicken: as it bakes, the air fills with warm olive oil, bright oregano, and the faintly tangy whisper of feta. The cherry tomatoes burst into sweet, sun-kissed pools that mingle with brined olives, while tender zucchini softens and soaks up the juices from the chicken. The result is a plate of contrasts — juicy, savory chicken; soft, slightly crisp zucchini; creamy, salty feta; and pops of acidic tomato that keep every bite lively.

This dish is perfect for weeknight dinners when you want dinner to feel special without fuss, and it’s equally at home on a relaxed weekend gathering. Serve it when you crave something wholesome and Mediterranean — it’s quick, one-pan friendly, and makes the kitchen smell like an inviting coastal taverna. If you love exploring comforting, global flavors, you might also enjoy this butter chicken with coriander rice and naan for another crowd-pleasing option.

At a Glance

Prep Time: 10 minutes
Cook Time: 25–30 minutes
Total Time: 35–40 minutes
Servings: 2 (easily scaled to 4)
Difficulty Level: Easy — great for cooks of all levels

Nutrition Highlights

Estimated nutrition per serving (recipe serves 2). Values calculated from standard food composition data (USDA FoodData Central) and rounded to sensible figures. These are estimates; for precise tracking consult your preferred nutrition calculator.

Calories: ~576 kcal
Protein: ~61 g
Carbohydrates: ~11 g
Fat: ~32 g
Fiber: ~3 g
Sodium: variable (depends on feta and olives; can be high — see tips to reduce)

Notes:

Protein is high thanks to the chicken and feta; this makes the dish satisfying and appropriate for those seeking a protein-forward meal.
If monitoring sodium, be aware that feta and olives contribute most of it. Choose low-sodium feta or rinse brined olives to reduce salt.
These estimates are informed by USDA composition data and general nutrition guidance (e.g., Mayo Clinic recommendations for balanced macros).

Why You’ll Love It

This recipe delivers a layered sensory experience: the aroma of oregano and garlic (if using) draws you in; the chicken provides a hearty base; the vegetables add freshness and color; and the feta offers a creamy, salty finish. It’s a perfect weeknight solution because it’s fast and fuss-free, yet elegant enough to serve guests. The dish also highlights summer zucchini and bright tomatoes, making it seasonally ideal for late spring through early autumn. Health-wise, it balances lean protein and vegetables with healthy fats from olive oil — a simple, Mediterranean-style meal that supports both taste and wellness.

How to Make Mediterranean Chicken with Zucchini and Feta

Ingredients:

2 chicken breasts (about 12 oz / 340 g total), skinless and boneless
2 zucchinis, chopped (about 300 g total)
1 cup cherry tomatoes, halved (about 149 g)
1/2 cup olives, pitted and sliced (about 67 g)
1/2 cup feta cheese, crumbled (about 75 g)
2 tablespoons olive oil
1 teaspoon dried oregano
Salt and pepper, to taste

Optional ingredients and substitutions:

1 clove garlic, minced — for extra aroma
1/2 red onion, thinly sliced — for sweetness and texture
Lemon zest or a squeeze of lemon juice — brightens the dish
Fresh herbs (parsley, basil, or dill) — added after baking for freshness
Swap chicken breasts for thighs (adjust cook time) or use firm tofu for a vegetarian twist (see variations)

Directions:

Preheat the oven to 400°F (200°C).
In a large bowl, combine the chicken breasts, chopped zucchini, cherry tomatoes, olives, and feta cheese.
Drizzle with olive oil and sprinkle with oregano, salt, and pepper.
Toss everything together until well mixed.
Transfer the mixture to a baking dish and spread it out evenly.
Bake for about 25–30 minutes, or until the chicken is cooked through and the vegetables are tender.
Serve warm and enjoy your one-pan Mediterranean dinner!

Practical tips:

Don’t overmix the feta into the chicken — let it sit on top a bit so some crumbles melt and some remain as creamy pockets.
Check chicken doneness with an instant-read thermometer: 165°F (74°C) in the thickest part. If using thighs, cook to the same internal temperature but expect slightly different timing.
If you want a crispier finish, broil for 1–2 minutes at the end but watch closely to avoid burning the feta.
For even cooking, try to cut zucchini into uniform pieces.

Serving Suggestions

Serve over fluffy couscous, orzo, or a bed of lemony quinoa for a heartier meal.
Spoon over mixed greens for a warm salad, or pair with crusty bread to soak up juices.
For a low-carb option, serve alongside cauliflower rice or roasted eggplant slices.
Garnish with fresh parsley, a drizzle of extra-virgin olive oil, and a squeeze of lemon for brightness.
For casual lunches, shred leftover chicken and fold into pita with tzatziki and cucumber.

For an Italian-inspired, creamy contrast, this dish pairs beautifully with a side of creamy gnocchi with spinach and feta.

Storage Instructions

Room temperature: Do not leave cooked chicken at room temperature for more than 2 hours (USDA food safety guidance).
Refrigeration: Store in an airtight container in the fridge for up to 3–4 days. Reheat thoroughly to 165°F (74°C) before serving.
Freezer: Freeze cooked portions in suitable containers for 2–3 months for best quality. Thaw in the refrigerator overnight before reheating. Note that texture of zucchini may soften after freezing.

Chef’s Advice

Choose firm, evenly sized chicken breasts to ensure even cooking; if very thick, consider butterflying or pounding to even thickness.
Use a high-quality olive oil — it’s a primary flavor component.
When selecting feta, try block feta and crumble yourself for better texture and flavor than pre-crumbled varieties.
If you prefer less salt, substitute half the olives for artichoke hearts or roasted red peppers, and opt for reduced-sodium feta.
To infuse more Mediterranean complexity, add a teaspoon of smoked paprika or a pinch of red pepper flakes before baking.

Creative Twists

Vegetarian version: Replace chicken with 14–16 oz (400–450 g) firm tofu or chickpeas, increase olive oil slightly, and bake. Finish with fresh basil.
Lemon-oregano roast: Add lemon slices on top of the chicken and a tablespoon of lemon juice before baking for a bright, tangy profile.
Spiced variation: Add 1 tsp ground cumin and 1/2 tsp smoked paprika for a warm, aromatic twist; garnish with chopped cilantro.
Low-sodium: Use low-sodium feta, rinse the olives, and add extra cherry tomatoes or roasted peppers for bulk and flavor.
One-skillet stovetop: Sear seasoned chicken in a skillet for 4–5 minutes per side, remove, sauté vegetables briefly, return chicken to skillet, top with feta, cover and finish on low heat for 10–12 minutes.

All Your Questions Answered

Q: Can I use frozen zucchini or cherry tomatoes?
A: You can, but frozen zucchini releases more water and may become very soft; drain excess water before mixing. Frozen tomatoes tend to be mushier — fresh is best for texture.

Q: How can I reduce sodium without losing flavor?
A: Use low-sodium feta, rinse brined olives, and boost flavor with lemon zest and fresh herbs instead of extra salt.

Q: Can I make this ahead of time?
A: Assemble the dish (without baking) and refrigerate up to 24 hours. Bring to room temperature briefly before baking and add a couple of extra minutes to cook time.

Q: What goes well with leftovers?
A: Shred the chicken and toss with greens for a warm salad, fold into pitas with hummus, or mix into pasta for a quick lunch.

Q: My chicken dried out — how to prevent that next time?
A: Don’t overbake; check internal temperature and consider using a quick brine (saltwater for 15–30 minutes) or marinate briefly in olive oil and lemon to help retain moisture.

Conclusion

I hope this Mediterranean Chicken with Zucchini and Feta inspires your next weeknight meal — it’s simple, satisfying, and full of bright Mediterranean flavors. For another zucchini-and-chicken take, this Mediterranean Chicken Zucchini Bake – NoDashofGluten offers an alternate method and ingredient ideas. If you’d like a skillet variation with similar flavors, check out this Greek Chicken Zucchini Skillet – iFoodReal.com for inspiration.

If you make this dish, I’d love to hear how it turned out — share your photos or tips in the comments and join our community of home cooks who love bold, simple meals.