Mediterranean Chicken

with Zucchini and Fresh Jalapenos

  • Paleo
  • Low Calorie
  • Low Carb
  • Meat
  • Chicken

Capturing the simplicity found in sun-drenched Mediterranean cuisine, baked chicken served with bright, vibrant vegetables, briny olives and juicy tomatoes.

Nutrition Per Portion

  • 234 Calories | 
  • 14.9g Carbohydrates | 
  • 18g Fat | 
  • 4.7g Fibre | 
  • 3.1g Protein | 
  • 11.2g Sugar
  • 0.0 min

    Preheat the oven to 200C.

  • 0.5 min

    Bring a saucepan of water to the boil, add the stock and stir until dissolved.

  • 1.5 min

    Peel and finely chop the red onion.

  • 3.0 min

    Finely chop the basil and parsley.

  • 4.5 min

    Thinly slice the black olives, zucchini and jalapenos.

  • 8.0 min

    In a saucepan, heat the olive oil over medium-high heat.

  • 9.5 min

    Add the red onion and sauté until softened.

  • 11.0 min

    Add the chopped tomato and correct amount of stock.

  • 12.0 min

    Stir the black olives and fresh herbs through the sauce.

  • 13.0 min

    Arrange the zucchini at the bottom of a baking dish.

  • 14.0 min

    Place the chicken breasts atop the zucchini and season with salt and pepper.

  • 14.5 min

    Spoon the sauce over the zucchini and chicken breasts until well covered.

  • 15.0 min

    Arrange the jalapenos atop the chicken.

  • 15.5 min

    Place the Mediterranean chicken in the oven to bake until the chicken is cooked through. (15-20mins)

  • 32.0 min

    Remove the chicken from the oven and distribute among serving bowls.

  • Ingredients

    Chicken Breast

    Chopped Tomatoes

    Red Onion , finely chopped

    Chicken Stock , combine each stock cube with 450-500ml of boiling water. Stir until dissolved.

    Fresh Basil , chopped

    Fresh Parsley , chopped

    Black Olives , sliced

    Zucchini , sliced

    Yellow Zucchini , sliced

    Fresh Jalapeno , sliced

    Olive Oil

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