Layered Greek Chicken & Zucchini Bake with Crunchy Herb Topping

Layered Greek Chicken & Zucchini Bake with Crunchy Herb Topping ingredients

• 1.5 lbs Boneless, skinless chicken breasts
• 1/4 cup Olive oil
• 3 tbsp Lemon juice
• 1.5 tsp Dried oregano
• 1 tsp Dried thyme
• 3 cloves Garlic
• 1 tsp Salt
• 1/2 tsp Black pepper
• 2 medium Zucchini
• 1 medium Yellow squash
• 1.5 cups Cherry tomatoes
• 1 medium Red bell pepper
• 1/2 small Red onion
• 1 tbsp Olive oil
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1/2 cup Panko breadcrumbs
• 2 tbsp Fresh parsley
• 1 tbsp Fresh dill
• 1 tsp Lemon zest
• 1/4 cup Parmesan cheese
• 2 tbsp Olive oil

How to make Layered Greek Chicken & Zucchini Bake with Crunchy Herb Topping

1. Marinate the Chicken: In a large bowl or resealable bag, combine 1/4 cup olive oil, 3 tablespoons lemon juice, 1.5 teaspoons dried oregano, 1 teaspoon dried thyme, 3 minced garlic cloves, 1 teaspoon salt, and 1/2 teaspoon black pepper. Add 1.5 lbs chicken breasts, cut into 1-inch cubes, ensuring they are fully coated. Marinate in the refrigerator for at least 30 minutes, or up to 2 hours.
2. Preheat Oven & Prep Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil or cooking spray.
3. Prepare Vegetables: In a large bowl, toss the 2 thinly sliced zucchini, 1 thinly sliced yellow squash, 1.5 cups halved cherry tomatoes, 1 thinly sliced red bell pepper, and 1/2 thinly sliced red onion with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
4. Create Herb Topping: In a separate small bowl, combine 1/2 cup Panko breadcrumbs, 2 tablespoons finely chopped fresh parsley, 1 tablespoon finely chopped fresh dill, 1 teaspoon lemon zest, 1/4 cup grated Parmesan cheese (if using), and 2 tablespoons olive oil. Toss with a fork until the breadcrumbs are evenly moistened and crumbly. Set aside.
5. Layer the Bake: Drain any excess marinade from the chicken. Spread half of the seasoned vegetables evenly over the bottom of the prepared baking dish.
6. Add Chicken Layer: Distribute the marinated chicken cubes evenly over the layer of vegetables.
7. Top with Remaining Vegetables: Arrange the remaining seasoned vegetables over the chicken layer.
8. First Bake: Cover the baking dish tightly with aluminum foil. Bake for 30 minutes to allow the chicken to cook through and the vegetables to tenderize.
9. Add Topping & Finish Baking: Remove the foil from the baking dish. Sprinkle the crunchy herb topping evenly over the vegetables and chicken. Return to the oven, uncovered, and bake for an additional 15-20 minutes, or until the topping is golden brown and crispy, and the chicken is cooked to an internal temperature of 165°F (74°C).
10. Rest and Serve: Remove from the oven and let the bake rest for 5-10 minutes before serving. This allows the juices to settle. Serve hot, perhaps with a side of crusty bread.

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