Sheet Pan Mediterranean Chicken & Zucchini
A colorful, healthy meal prepared on a single sheet pan featuring chicken, zucchini, and Mediterranean flavors, perfect for weeknights or meal prep.
Ingredients
Main Ingredients
- 1.5 pounds boneless skinless chicken breasts, cut into 1-inch pieces Chicken breasts can be bought on sale and sliced for better control over thickness.
- 2 medium zucchinis, sliced into 1/2-inch rounds Can substitute with yellow squash or extra bell pepper if priced high.
- 1 one red bell pepper, sliced Adds color and sweetness.
- 1 small red onion, sliced For flavor and added texture.
- 1 pint cherry tomatoes, halved Farmers market produce recommended for freshness.
- 1/4 cup extra virgin olive oil For marinating and roasting.
- 1 one lemon, juiced Brightens the dish.
- 2 cloves garlic, minced Adds depth of flavor.
- 1 teaspoon dried oregano Essential for Mediterranean flavor profile.
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika For subtle smokiness.
- 1 teaspoon salt Adjust based on taste.
- 1/2 teaspoon black pepper
- 1/4 cup Kalamata olives, pitted and halved Can substitute with green olives, reduce salt slightly.
- 1/4 cup crumbled feta cheese Or swap for goat cheese for creamier finish.
- 2 tablespoons fresh parsley, chopped Fresh herbs enhance flavor.
Instructions
Preparation
- Preheat oven to 425°F and line a sheet pan with parchment paper or foil.
- In a large bowl, whisk together olive oil, lemon juice, garlic, oregano, thyme, smoked paprika, salt, and black pepper.
- Add the chicken pieces to the bowl and toss until evenly coated.
- Add zucchini, bell pepper, onion, and cherry tomatoes and toss to combine.
- Spread the chicken and vegetables in a single layer on the prepared sheet pan.
Cooking
- Bake for 20 to 25 minutes, or until chicken reaches an internal temperature of 165°F and vegetables are tender.
- Remove from the oven and immediately sprinkle Kalamata olives, crumbled feta, and chopped parsley over the top.
- Let rest for 2 minutes before serving.
Notes
Chop everything first for efficiency. If too much liquid is released from the vegetables, drain before plating. Store leftovers in an airtight container in the fridge for up to 4 days.