Ingredients
Scale
- 4 boneless, skinless chicken breasts or thighs
- 3 large zucchinis, sliced into rounds
- 1 pint cherry tomatoes, halved
- 3 cloves garlic, minced
- 1/4 cup olive oil
- 1 lemon, juiced and zested
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional for heat)
- Salt and freshly ground black pepper to taste
- Fresh parsley or basil for garnish
Instructions
- In a small bowl, whisk together the olive oil, lemon juice and zest, garlic, oregano, basil, red pepper flakes, salt, and pepper. Pour half of the marinade into a shallow dish and set aside.
- Place the chicken breasts or thighs into the dish with the marinade and turn to coat evenly. Cover and marinate for at least 20 minutes, or up to 2 hours for more flavor.
- Preheat your oven to 400°F (200°C). In a large oven-safe skillet, heat a tablespoon of olive oil over medium-high heat. Remove chicken from the marinade and sear for 3-4 minutes on each side until browned. Remove from the pan and set aside.
- Add a bit more olive oil if needed, then toss in the zucchini slices and cherry tomatoes. Sauté for about 5 minutes until slightly softened. Season with salt and pepper.
- Return the seared chicken to the skillet, place over the vegetables, drizzle with remaining marinade and lemon zest. Transfer to the oven and bake for 15-20 minutes until chicken is cooked through and zucchini is tender.
Notes
- Use fresh herbs for maximum flavor; dried herbs can be added earlier in the cooking process.
- Ensure oven is preheated for even baking.
- Adjust spice level with additional red pepper flakes or fresh chili.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking, Sautéing
- Cuisine: Mediterranean
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 350 Kcal
- Sugar: 6g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 90mg