Zesty Mediterranean Chicken Bake
This Zesty Mediterranean Chicken Bake is a vibrant and easy-to-make dish featuring tender chicken, colorful bell peppers, red onion, cherry tomatoes, and Kalamata olives, all tossed in a lemon-herb dressing and baked to perfection. A sprinkle of crumbled feta cheese finishes off this flavorful one-pan meal.
Equipment
- oven
- large rimmed baking sheet
- parchment paper
- large bowl
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken thighs cut into 1-inch pieces
- 2 bell peppers mixed colors, deseeded and chopped into 1-inch pieces
- 1 small red onion cut into thick wedges
- 1 pint cherry tomatoes halved
- 1/2 cup pitted Kalamata olives halved
- 4 oz feta cheese block crumbled
- 1 large lemon half juiced, half thinly sliced
Dressing & Seasoning
- 3 tablespoons extra virgin olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt & black pepper to taste
Garnish (Optional)
- Fresh parsley for garnish
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.
Mixing
- In a large bowl, combine the chopped chicken, bell peppers, red onion, cherry tomatoes, and Kalamata olives.
- Drizzle olive oil, dried oregano, garlic powder, salt, and pepper over the mixture, then squeeze lemon juice over everything and toss gently to coat.
Baking
- Transfer the chicken and vegetable mixture to the prepared baking sheet, spreading it into a single layer, and add the lemon slices among the mixture.
- Bake for 20-25 minutes, stirring once halfway through, until the chicken is cooked and vegetables are tender-crisp.
Finishing
- Remove the pan from the oven, crumble feta cheese evenly over the top, and return to the oven for 5-7 minutes until the feta is softened and warmed through.
- Garnish with fresh parsley if desired and serve immediately.
Notes
For extra flavor, you can marinate the chicken and vegetables for 30 minutes before baking. This dish pairs well with a side of couscous or quinoa.