Easy Summer Chicken Bake
Bright, fresh, and irresistibly simple, this Easy Summer Chicken Bake is the ultimate one-dish dinner for warm evenings. Featuring tender, herb-seasoned chicken breasts baked atop a vibrant medley of zucchini, cherry tomatoes, yellow bell pepper, and red onion, this recipe bursts with garden-fresh flavor. Drizzled with a zesty lemon-garlic marinade and sprinkled with fragrant Italian seasoning, every bite is packed with light, tangy goodness. Ready in just 50 minutes with minimal prep, this oven-baked dish is as perfect for weeknight dinners as it is for casual summer gatherings. Garnish with fresh parsley for a pop of color and serve it as-is or pair with crusty bread for a complete, unforgettable meal. Healthy, flavorful, and oh-so-easy to make, this chicken bake is destined to become a family favorite!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 medium zucchini
- 2 cups cherry tomatoes
- 1 large yellow bell pepper
- 1 medium red onion
- 3 tablespoons olive oil
- 1 large lemon
- 3 cloves minced garlic
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Lightly grease a 9x13-inch baking dish with a little olive oil or non-stick spray.
Slice the zucchini into thin rounds, cut the cherry tomatoes in half, dice the yellow bell pepper into small chunks, and slice the red onion into thin wedges.
Arrange the prepared vegetables evenly across the bottom of the baking dish.
Drizzle 2 tablespoons of olive oil over the vegetables and sprinkle 1 teaspoon of Italian seasoning, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss the vegetables gently to coat them in the seasonings.
Pat the chicken breasts dry with paper towels, then place them on top of the vegetables in the baking dish.
In a small bowl, combine the remaining 1 tablespoon of olive oil, juice of 1 lemon, minced garlic, 1 teaspoon of Italian seasoning, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir well.
Brush the lemon-garlic mixture evenly over the chicken breasts, ensuring they are well coated.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for another 10 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
Remove the baking dish from the oven and let it rest for 5 minutes before serving.
Garnish with freshly chopped parsley, if desired, and serve hot.
Nutrition Facts
Calories |
1879 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.8 g | 89% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 6815 mg | 296% | |
| Total Carbohydrate | 79.5 g | 29% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 42.3 g | ||
| Protein | 227.4 g | 455% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 274 mg | 21% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 4196 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
