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    Home » Recipes » Chicken

    Mediterranean Chicken Bake - One Pan!

    UPDATED Jan 14, 2019 · PUBLISHED Oct 12, 2017 BY Marjory Pilley · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

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    Healthy Mediterranean Chicken Bake Pin

    Crazy Good Mediterranean Chicken Bake uses just one pan and takes minutes to prep. It's low-carb, gluten-free and full of healthy vegetables like artichokes, zucchini and tomatoes. 

    Easy Mediterranean Style Chicken Recipe on a plate

    I make this recipe almost every single week! Truly!

    My dream dinner is smothered with zucchini, artichokes and tomatoes and topped with a little feta cheese. Luckily, this Mediterranean flavor profile is healthy too and low-carb to boot.

    So, this recipe, or Shrimp Zoodles, which uses many of the same ingredients, are on the regular rotation at our house. To explain why it's such a favorite, I've created The Dinner-Mom's first-ever Top 10 List. 🙂

    What is Mediterranean Chicken Bake?

    This recipe calls for boneless, skinless chicken breasts topped with zucchini, artichokes and tomatoes. A balsamic vinaigrette is drizzled over the top and the final dish is topped with crumbled feta cheese. Most of the ingredients are staples of a Mediterranean diet and this recipe is pretty healthy in my book. It presents beautifully too.

    So...without further ado:

    10 Reasons to Make Mediterranean Chicken

    1. It's easy to prepare in about 15 minutes and ready in less than 45 minutes, start to finish. There's a little chopping and stirring. For the most part, this dish bakes. While it cooks, you can do something else and don't even have to be in the kitchen.
    2. It's diet friendly. It's South Beach Phase 1 compliant, keto-friendly, low in Weight Watcher points, fits the Mediterranean style diet profile and is good for Paleo friends too (leave off the feta.) When your food plan goes off track, turn to this recipe and you will get your mojo back!
    3. It's allergy friendly. Leave off the feta cheese if you are allergic to dairy (my daughter loves it this way) or top with a cheese substitute.
    4. It's gluten-free!
    5. Leftovers can be made into another meal. Chop the chicken into bite-sized pieces, add rice, couscous or quinoa and now you have a rice bowl for lunch the next day.
    6. The flavors are fantastically satisfying AND this dish is low-carb and keto friendly. Artichokes, tomatoes and zucchini are drizzled with a balsamic vinaigrette and topped with feta cheese.
    7. But, there's a lot of room for variations. Use mushrooms or red onion if you have those on hand. If you hate artichokes, leave them out. It's a great combination for fish and shrimp too!
    8. This dish can be prepared as grill packets and the contents customized for each individual diner. Packets can be cooked on the grill over medium-high heat for 12-15 minutes. Or, cook the packets on baking sheet in a 450 degree F oven for about 20-25 minutes.
    9. It has feta cheese...I love feta cheese!
    10. It's a one pan meal. There's just one baking dish to clean. And, that makes me very, very happy. 🙂
    1. Easy Mediterranean Chicken Bake in baking dish

    Have I convinced you to try Mediterranean Chicken Bake? If you make it, tag @DinnerMom on social media or use #DinnerMom in your share.

    Enjoy!

    Serving of Baked Mediterranean Chicken on a plate.

    Mediterranean Chicken Bake

    Crazy Good Mediterranean chicken bake is a low-carb, keto-friendly, one dish meal with tomatoes, artichokes, zucchini, balsamic vinaigrette and a sprinkling of crumbled feta cheese.
    5 from 2 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Mediterranean
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 45 minutes
    Servings: 4 servings
    Calories: 334kcal
    Author: Marjory Pilley

    Ingredients

    • 20 ounces boneless skinless chicken breast
    • Salt and pepper to taste
    • 1 teaspoon Italian seasoning or oregano, rosemany, or thyme
    • 14 ounce quartered artichoke hearts drained
    • 1 large zucchini sliced and quartered
    • 1 pint cherry tomatoes halved
    • 2 Tablespoons olive oil
    • 1 Tablespoon balsamic vinegar
    • 2 garlic cloves pressed or minced
    • ½ teaspoon salt
    • ¼ cup feta cheese crumbled

    Instructions

    • Preheat oven to 350 °F.
    • Place chicken in a large baking dish or sheet pan lined with foil. Season with salt, pepper and Italian seasoning.
    • Layer tomatoes, artichokes and zucchini on top of the chicken.
    • Whisk together olive oil, balsamic vinegar, and garlic and evenly pour over the everything.
    • Bake for about 30 minutes or until chicken is no longer pink and temperature reaches 165 °F.
    • Top with feta cheese before serving and enjoy!
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    Nutrition

    Calories: 334kcal | Carbohydrates: 19g | Protein: 37g | Fat: 13g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 672mg | Potassium: 1334mg | Fiber: 7g | Sugar: 6g | Vitamin A: 806IU | Vitamin C: 52mg | Calcium: 132mg | Iron: 3mg
    Nutritional and Food Safety Disclaimer

    Thank you for pinning!

    One Pan Mediterranean Chicken Bake Recipe

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    Reader Interactions

    Comments

    1. Jennifer @ Peanut Butter and Peppers

      October 06, 2013 at 12:26 pm

      I love all of the flavors of Mediterranean!! Your chicken bake looks incredible and i can only imagine how wonderful it must taste!

      Reply
    2. Shaina

      October 06, 2013 at 12:29 pm

      This recipe is totally 100% my style! I love it. Mediterranean flavors are my favorite. I will definitely be trying this dish out the next time it's my turn to cook dinner for my roommates!

      Reply
    3. The Wimpy Vegetarian

      October 06, 2013 at 1:25 pm

      What a beautiful, healthy dish! It's a wonderful one-dish meal!

      Reply
    4. Liz

      October 06, 2013 at 2:03 pm

      I knew from the name of your dish that I would love it! So many of my favorite ingredients...and so easy!!! Thanks for sharing 🙂

      Reply
    5. Dorothy at Shockingly Delicious

      October 06, 2013 at 2:14 pm

      Love your top 10 list!

      Reply
    6. Nichole C

      October 06, 2013 at 2:39 pm

      I love, love, love Mediterranean flavors! I cannot wait to make this meal!

      Reply
    7. Constance Smith

      October 06, 2013 at 2:57 pm

      Hahaha! I love the "top ten list"- and not to mention, the dish looks great!!

      Reply
    8. The Ninja Baker

      October 06, 2013 at 5:13 pm

      Your ten points are strong ones, Marjory. Wonderful to know the zucchini, tomatoes, and feta and artichokes compliment fish, too =) Thank you for sharing your recipe!

      Reply
    9. Family Foodie

      October 06, 2013 at 6:31 pm

      I love everything about this dish and love that it is easy! The artichokes, zucchini and feta... yum! I am definitely going to be making this soon.

      Reply
    10. Tara

      October 06, 2013 at 7:30 pm

      This is going on my dinner menu right away, love it. Also, loved the top 10!!

      Reply
    11. Jodee Weiland

      October 07, 2013 at 12:46 am

      Love this recipe...the flavors blended together here sound delicious! Thanks!

      Reply
      • Marjory

        October 07, 2013 at 9:43 pm

        Thanks Jodee! We really like this combination around here.

        Reply
    12. Cheryl King

      October 07, 2013 at 9:24 pm

      This sounds so yummy, I can hardly wait to try. I might toss a little Greek Seasoning in as well. What a great, versatile recipe, thanks for sharing on #SundaySupper!

      Reply
      • Marjory

        October 07, 2013 at 9:42 pm

        Thanks! Greek seasoning sounds like a great addition.

        Reply
    13. Amy Kim (@kimchi_mom)

      October 07, 2013 at 11:36 pm

      Great Top Ten List! I love feta cheese too!

      Reply
    14. Tammi @ Momma's Meals

      October 08, 2013 at 12:50 pm

      What an awesome combo! I can see why it's a must every week in any home!! You had me at Feta!

      Reply
    15. [email protected] & Trinkets

      October 08, 2013 at 3:04 pm

      I am all over anything quick and easy that involves chicken and artichokes. Yum.

      Reply
    16. Sarah

      October 09, 2013 at 7:51 pm

      Mom would love this for dinner if it was just her!

      Reply
    17. Marjory

      October 09, 2013 at 8:08 pm

      Thanks for all the wonderful comments! I hope you like it as much as we do.

      Reply
    18. Jean

      May 20, 2015 at 10:35 pm

      I wanted to try this lovely dish and was so excited as I put it together and placed it in the oven. My chicken breasts were on the thinner side. At 30 minutes the chicken was tough so I tried 15 minutes more and sacrificed the vegetables which were now mushy. There was tons of juice in the pan and I still did not have a 170 reading OR tender chicken. I then tried the dish and the chicken was unbelievably tough. We decided to forego the dinner. Do you saute the chicken before baking for only 30 minutes? Please help, I would love to give another try.

      Reply
      • Marjory

        May 21, 2015 at 11:07 am

        Hi! I'm so sorry it did not turn out. If your chicken is on the thin side, then it will take less than 30 minutes to cook. It can be hard to get a proper thermometer reading when the chicken is thin, so instead you might want to pull it out at 20-25 minutes and cut through the chicken to make sure it is not pink. If the juices run clear, then it's done.

        Reply
    19. Susan

      January 31, 2018 at 2:12 pm

      5 stars
      The combination of flavors in this is perfect. Can you make it on a sheet pan too?

      Reply
      • Marjory

        January 31, 2018 at 2:15 pm

        Absolutely! I'm so glad you like it! 🙂

        Reply
    20. Emory

      July 29, 2018 at 11:19 pm

      5 stars
      Made this tonight, but had to pare it down for two people and it came out excellent. Had some leftover vegetable mixture and going to try the same thing with 1/2 inch thick pork chops for tomorrow night's dinner with buttery garlic green beans and twice baked potato. One change or modification I would consider though is to see what the artichokes are packed in. If they are packed in olive oil, as most are, then save it and use it in your marinade with your garlic and balsamic vinegar, instead of discarding it. I also put my serving plates in the oven for the last 10 minutes of the dinner's roasting so I could plate dinner on warm plates and used a Taylor thermometer set to 170 degrees F to tell me when breasts were done. Wife is very particular, me not so much after nearly 25 years in the Army. She loved it and as they say, "Happy wife, happy life."

      Reply
      • Marjory

        July 30, 2018 at 8:14 am

        Thanks for your comment and notes. I'm so glad you liked it! Great tip on using the oil if used for packing artichokes. We love this flavor combination...it's great on shrimp or fish too.

        Reply
    21. Michelle

      May 12, 2019 at 2:40 pm

      I made this will cook in hour or so , no squash so added diced onion to mix & poured over chicken looks great .

      Reply
      • Marjory Pilley

        May 13, 2019 at 7:05 am

        I hope you enjoyed it!

        Reply

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