Mediterranean style one-pan chicken

This Mediterranean-inspired chicken and zucchini dish is full of flavor and comes together quickly — perfect for lunch or a light dinner. It’s high in protein, low in carbs, and easy to adapt based on what you have on hand.

It’s a great base recipe you can tweak to fit your mood or what’s in season. Try swapping in different vegetables, leaving out the feta for a dairy-free version, or adding extra herbs or spices. Earlier this week I made it without the bell pepper and cheese, and it still tasted great.

I usually eat this as is or with some bread, but if you want to bulk it up, it goes great with couscous, rice, or even tucked into a warm pita. The lemon and feta give it that fresh, salty kick, so it doesn’t need much else.

If you’re cooking for two, this works perfectly. If you’re cooking for one, leftovers will keep for a day in the fridge, though the veggies are best freshly cooked. You can prep the ingredients ahead of time and cook everything in one pan when you’re ready to eat.

Mediterranean style one-pan chicken

Recipe by HenriCuisine: Mediterranean

Servings

2

servings

Prep time

10

minutes

Cooking time

10

minutes

Ingredients

• 350g chicken breast, sliced

• 1 zucchini (small/medium), halved & sliced

• 1 small red onion, sliced

• 1 bell pepper, sliced

• 2 cloves garlic, sliced

• 150g cherry tomatoes, halved

• 1 tsp dried oregano

• 1-2 tbsp olive oil for frying

• Salt & pepper to taste

• Garnish

• 50g feta cheese, crumbled

• squeeze of lemon juice

• drizzle of olive oil

Directions

• Heat olive oil in a large pan/skillet, add the chicken breast and cook until golden, then set aside.
• In the same pan, add onion, bell pepper & zucchini with more oil if needed, cook for 4-5 minutes until softened.
• Add garlic and tomatoes, cook for 1-2 minutes.
• Return chicken to the pan, season with dried oregano, salt & pepper. Cook for 1-2 minutes.
• Top with crumbled feta cheese, squeeze of fresh lemon juice and a drizzle of extra virgin olive oil.
• Serve on it’s own or with crusty bread.

This is the first recipe I’m sharing, and I wanted it to be something simple. This recipe is really hard to mess up (at least too badly). Just make sure you don’t leave the veggies raw or completely overcook them to mush, and it’s going to taste good.