Tender chicken breasts oven-baked with juicy cherry tomatoes, briny green olives, sautéed zucchini, and sweet red onions—all coated in a zesty lemon-herb marinade and finished with fresh parsley. This Mediterranean-inspired dish is vibrant, healthful, and full of flavor, making it a perfect choice for a wholesome weeknight dinner or an elegant weekend meal.

Why You’ll Love This Recipe

This dish brings together lean protein and nutrient-rich vegetables in a single pan, offering a complete and satisfying meal with minimal cleanup. The bold Mediterranean flavors of garlic, oregano, lemon, and olives infuse the chicken and vegetables during baking, resulting in a tender, juicy, and aromatic dinner. It’s naturally gluten-free, low in carbs, and perfect for meal prep or family dining.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

2 boneless, skinless chicken breasts
2 tablespoons olive oil
1 tablespoon lemon juice
2 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon red pepper flakes
Salt and freshly ground black pepper, to taste
1 cup cherry tomatoes
1 cup zucchini, diced
1/2 cup green olives
1/4 cup red onion, chopped
1 tablespoon fresh parsley, chopped (for garnish)

directions

Preheat your oven to 400°F (200°C). Lightly grease a medium-sized baking dish.
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, thyme, red pepper flakes, salt, and black pepper.
Place the chicken breasts in the prepared baking dish. Pour half of the marinade over the chicken and rub to coat evenly.
In a separate bowl, toss the cherry tomatoes, diced zucchini, olives, and chopped red onion with the remaining marinade.
Distribute the vegetables around the chicken in the baking dish.
Bake for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the top is lightly golden.
Let the chicken rest for 5 minutes after baking. Garnish with freshly chopped parsley and serve warm.

Servings and timing

Servings: 2
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

Use Chicken Thighs: Substitute chicken breasts with boneless skinless thighs for extra tenderness and flavor.
Add Cheese: Sprinkle crumbled feta or grated Parmesan on top before baking for a richer finish.
Different Olives: Use Kalamata olives instead of green olives for a deeper, more robust flavor.
Additional Veggies: Add bell peppers, eggplant, or mushrooms to increase vegetable variety.
Herb Blend: Try fresh rosemary, basil, or Italian seasoning in place of oregano and thyme.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through. Alternatively, reheat gently in a skillet over medium heat or in the microwave in 30-second intervals. Avoid overcooking to maintain moisture.

FAQs

Can I prepare this recipe in advance?

Yes, you can marinate the chicken and vegetables up to 24 hours ahead. Assemble in the baking dish and refrigerate until ready to bake.

Can I use bone-in chicken?

Yes, but increase the baking time to 35–40 minutes or until the internal temperature reaches 165°F (74°C).

What can I serve with this dish?

Pair it with rice, couscous, quinoa, or a green salad for a complete meal.

Is this recipe suitable for freezing?

Yes, you can freeze the cooked chicken and vegetables in an airtight container for up to 2 months. Thaw in the refrigerator before reheating.

Can I use dried parsley instead of fresh?

You can substitute with 1 teaspoon of dried parsley, but fresh parsley adds better flavor and color.

How do I ensure the chicken stays juicy?

Do not overcook the chicken. Use a meat thermometer and let it rest for a few minutes after baking to retain juices.

Are there other protein options?

Yes, this recipe also works with turkey cutlets or firm white fish such as cod or halibut.

Can I make this dish dairy-free?

This recipe is already dairy-free unless you choose to add cheese. Simply omit it to keep it dairy-free.

What’s a good wine pairing for this dish?

A crisp white wine like Sauvignon Blanc or a light red such as Pinot Noir pairs well with the Mediterranean flavors.

Can I use canned tomatoes?

Fresh cherry tomatoes are best for texture, but you can use drained canned diced tomatoes in a pinch.

Conclusion

Mediterranean Baked Chicken with Zucchini, Olives & Tomatoes is a flavorful, fuss-free dish that brings the sun-drenched tastes of the Mediterranean to your kitchen. With simple ingredients and one-pan convenience, it’s a reliable choice for healthy weeknight dinners or relaxed weekend meals. Serve it warm with your favorite grain or salad and enjoy a balanced, satisfying meal every time.