Description
Whip up Mediterranean Chicken Zucchini for a quick weeknight dinner that brings sunshine to your plate. Fresh ingredients and simple seasoning turn this dish into a wholesome meal your family will devour.
Ingredients
Scale
Proteins:
- 2 large boneless, skinless chicken breasts
Vegetables:
- 2 medium zucchini
- 1 red bell pepper
- 1 yellow bell pepper
- ½ red onion
- 2 cloves garlic
Seasonings and Additional Ingredients:
- 4 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon garlic powder
- ¼ teaspoon red pepper flakes
- Salt
- Freshly ground black pepper
- 1 (14.5 ounce) can diced tomatoes
- ¼ cup Kalamata olives
- ¼ cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
- Lemon wedges
- Cooked quinoa or couscous
Instructions
- Pound 2 chicken breasts between plastic wrap until they reach an even ½-inch thickness using a meat mallet.
- Mix 1 teaspoon dried oregano, 1 teaspoon dried basil, ½ teaspoon garlic powder, ¼ teaspoon red pepper flakes, salt, and pepper in a small bowl.
- Thoroughly coat both sides of chicken with the seasoning blend.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat at 375F.
- Carefully place seasoned chicken into hot skillet and cook 5-7 minutes per side until internal temperature reaches 165F.
- Transfer cooked chicken to a plate and loosely cover with foil to keep warm.
- Add another 2 tablespoons olive oil to the same skillet over medium heat.
- Toss in 2 sliced zucchini, 1 chopped red bell pepper, 1 chopped yellow bell pepper, and ½ sliced red onion.
- Sauté vegetables for 5-7 minutes until they become tender-crisp.
- Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
- Pour in 14.5 ounces of undrained diced tomatoes and mix thoroughly.
- Simmer sauce for 5-7 minutes, stirring occasionally to prevent sticking.
- Mix in ¼ cup halved Kalamata olives and ¼ cup crumbled feta cheese.
- Season sauce with salt and pepper to your preference.
- Fold in 2 tablespoons chopped fresh parsley.
- Slice chicken breasts into thin strips.
- Arrange vegetable mixture on plates and top with sliced chicken.
- Sprinkle extra feta and parsley over the dish.
- Squeeze fresh lemon wedges on top for brightness.
- Serve over quinoa or couscous if desired for a complete meal.
Notes
- Pound chicken to an even thickness to ensure uniform cooking and prevent dry or tough spots.
- Use a meat thermometer for precise doneness, checking that chicken reaches 165°F without overcooking.
- Fresh herbs like parsley or oregano can replace dried herbs for a more vibrant flavor profile.
- For a low-carb version, serve over cauliflower rice or enjoy the dish as-is without grains.
- Prep Time: 10 minutes
- Cook Time: 20-28 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2
- Calories: 370 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 90 mg