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.
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
- 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.
- 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!
- 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.
- It’s gluten-free!
- 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.
- 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.
- 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!
- 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.
- It has feta cheese…I love feta cheese!
- It’s a one pan meal. There’s just one baking dish to clean. And, that makes me very, very happy. 🙂
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!
Mediterranean Chicken Bake
Ingredients
- 4 boneless skinless chicken breast
- Salt and pepper to taste
- 2 Tablespoons olive oil
- 1 Tablespoon balsamic vinegar
- 2 garlic cloves minced
- 1/2 teaspoon salt
- 14 ounce quartered artichoke hearts drained
- 1 pint cherry tomatoes halved
- 1 large zucchini sliced and quartered
- 1/4 cup reduced fat feta cheese crumbled
Instructions
- Prepare ingredients as indicated.
- Preheat oven to 350 degrees.
- Place chicken in a baking dish. Season with salt and pepper.
- Layer tomatoes, artichokes and zucchini on top of the chicken.
- Whisk together the olive oil, balsamic vinegar, garlic and salt.
- Drizzle vinaigrette over the top of everything.
- Bake for about 30 minutes or until chicken is no longer pink and temperature reaches 170 degrees.
- Top with feta cheese before serving.
Nutrition
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Hello! We’re sharing easy and healthy recipes the whole family will love! Why am I called the Dinner-Mom?
I love all of the flavors of Mediterranean!! Your chicken bake looks incredible and i can only imagine how wonderful it must taste!
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!
What a beautiful, healthy dish! It’s a wonderful one-dish meal!
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 🙂
Love your top 10 list!
I love, love, love Mediterranean flavors! I cannot wait to make this meal!
Hahaha! I love the “top ten list”- and not to mention, the dish looks great!!
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!
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.
This is going on my dinner menu right away, love it. Also, loved the top 10!!
Love this recipe…the flavors blended together here sound delicious! Thanks!
Thanks Jodee! We really like this combination around here.
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!
Thanks! Greek seasoning sounds like a great addition.
Great Top Ten List! I love feta cheese too!
What an awesome combo! I can see why it’s a must every week in any home!! You had me at Feta!
I am all over anything quick and easy that involves chicken and artichokes. Yum.
Mom would love this for dinner if it was just her!
Thanks for all the wonderful comments! I hope you like it as much as we do.
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.
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.
The combination of flavors in this is perfect. Can you make it on a sheet pan too?
Absolutely! I’m so glad you like it! 🙂
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.”
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.