Serves: 4–6
Prep Time: 20 minutes
Cook Time: 35–40 minutes
Total Time: About 1 hour

🌿 Ingredients

For the Chicken Marinade:

  • 1 ½ lbs (700 g) boneless, skinless chicken breasts (cut into strips or cubes)
  • 3 tbsp extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • ½ tsp dried thyme
  • ½ tsp ground cumin
  • Juice of 1 lemon
  • Salt and black pepper, to taste

For the Casserole:

  • 1 medium red bell pepper, sliced
  • 1 medium green bell pepper, sliced
  • 1 medium yellow bell pepper, sliced
  • 1 medium red onion, thinly sliced
  • 1 ½ cups shredded mozzarella cheese (or a Mediterranean blend like mozzarella + kasseri + feta crumbles)
  • ½ cup grated parmesan or kefalotyri cheese
  • 1 cup cherry tomatoes, halved
  • ¼ cup Kalamata olives, sliced (optional)
  • 2 tbsp fresh parsley, chopped
  • Olive oil spray or extra drizzle for baking dish

🍋 Instructions

1. Marinate the Chicken

  1. In a large bowl, combine olive oil, minced garlic, paprika, oregano, thyme, cumin, lemon juice, salt, and pepper.
  2. Add the chicken pieces and toss to coat thoroughly.
  3. Cover and marinate for at least 30 minutes (or up to 4 hours in the refrigerator for deeper flavor).

2. Preheat and Prepare

  • Preheat your oven to 400°F (200°C).
  • Lightly grease a medium baking dish with olive oil or nonstick spray.

3. Sauté the Chicken (Optional but adds flavor)

  • Heat a large skillet over medium-high heat.
  • Sear the marinated chicken pieces for 2–3 minutes per side, just until lightly browned (they will finish cooking in the oven).
  • Remove from heat.

4. Assemble the Casserole

  1. In the baking dish, layer the seared chicken evenly.
  2. Scatter sliced bell peppers, red onion, and cherry tomatoes over the top.
  3. Add the olives if using.
  4. Sprinkle the cheeses generously over the top — mozzarella first, then parmesan or feta for a salty kick.

5. Bake

  • Place in the preheated oven and bake uncovered for 25–30 minutes, until the cheese is melted, golden, and bubbly, and the chicken is cooked through.
  • If you want extra browning, broil for the last 2–3 minutes.

6. Finish & Serve

  • Remove from the oven and let rest for 5–10 minutes.
  • Garnish with freshly chopped parsley and a squeeze of lemon juice.
  • Serve hot with:
    • Warm pita bread or flatbread
    • A side of couscous, rice pilaf, or orzo
    • A fresh Mediterranean salad (cucumber, tomato, feta, olives, olive oil, lemon)

🌞 Chef’s Tips

  • Add more veggies: Zucchini, eggplant, or artichoke hearts complement the flavors beautifully.
  • Go spicy: Add a pinch of crushed red chili flakes or a drizzle of harissa.
  • Make it creamy: Mix a spoonful of Greek yogurt or tzatziki on the side.
  • For low-carb: Serve over cauliflower rice or alongside roasted vegetables.

🧄 Flavor Snapshot

This dish captures the essence of the Mediterranean coast — lemony, garlicky chicken paired with sweet roasted peppers, creamy melted cheese, and aromatic herbs. It’s comfort food that still feels light and healthy.