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Mediterranean Hasselback Chicken

Layered with zucchini, sun-dried tomato and red onion, this dish is packed with veggies and plenty of lean proteins. Finish with mozzarella cheese, a squeeze of lemon and this meal will have you getting up for more!

Servings 4
Total Time: 40 minutes
Servings: 4
Total Time: 40 minutes


  • 4 Just Bare Boneless Skinless Chicken Breasts
  • ½ medium zucchini, halved and sliced thinly
  • 1 jar sun-dried tomatoes in oil, sliced in half
  • ½ medium red onion, thinly sliced
  • 2 tsp Herbs de Provence
  • ½ tsp kosher salt
  • Fresh cracked black pepper
  • 4 tsp olive oil
  • 4 oz Mozzarella, sliced
  • 1 lemon, sliced

Nutrition Facts

Servings 4

Amount Per Serving
Calories 361
% Daily Value*
Total Fat 17g 22%
Saturated Fat 4.5g 23%
Sodium 680mg 30%
Total Carbohydrate 9g 3%
Protein 42g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:


  1. Preheat the oven to 375°F.
  2. Prepare the chicken by laying breasts on a cutting board and with a sharp knife make incisions along the chicken ½ of the way through to create a ‘hasselback’.
  3. Coat each chicken breast with approximately 1 tsp of olive oil, ⅛ tsp kosher salt, ½ tsp of Herbs de Provence or your favorite dried herbs, and a few cracks of fresh pepper. Rub in between each slit to season thoroughly.
  4. Next, add a slice of zucchini, halved sun-dried tomatoes, and red onion in between each slit in the chicken.
  5. Place stuffed chicken breasts on a parchment or foil-lined oven-safe dish, top with 1 oz of mozzarella and 2 slices of lemon.
  6. Bake for 25-30 minutes until the chicken reaches a minimum internal temperature of 165°F.
  7. Enjoy with a crunchy salad or a side of pasta and sauce.