Sheet Pan Mediterranean Chicken Zucchini (Printable version)
One-pan Mediterranean chicken with zucchini, tomatoes, olives, feta and lemon-infused herbs for an easy, healthy dinner.
# List of ingredients:
→ Protein
01 - 4 boneless, skinless chicken breasts (about 1.5 pounds)
→ Vegetables
02 - 2 medium zucchini, sliced into half-moons
03 - 1 red bell pepper, sliced
04 - 1 red onion, cut into wedges
05 - 1 cup cherry tomatoes, halved
→ Marinade & Seasonings
06 - 3 tablespoons olive oil
07 - 3 cloves garlic, minced
08 - Juice and zest of 1 lemon
09 - 2 teaspoons dried oregano
10 - 1 teaspoon dried thyme
11 - 1 teaspoon smoked paprika
12 - 3/4 teaspoon sea salt
13 - 1/2 teaspoon freshly ground black pepper
→ Garnish
14 - 1/2 cup pitted Kalamata olives, halved
15 - 1/3 cup crumbled feta cheese
16 - 2 tablespoons chopped fresh parsley
# Directions:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or lightly grease with olive oil.
02 - In a large mixing bowl, whisk together olive oil, lemon juice and zest, minced garlic, dried oregano, thyme, smoked paprika, sea salt, and black pepper until blended.
03 - Add chicken breasts to the bowl. Toss thoroughly to coat. Set aside to marinate while preparing vegetables, about 10 minutes.
04 - Arrange sliced zucchini, red bell pepper, red onion, and halved cherry tomatoes evenly on the prepared sheet pan. Drizzle lightly with olive oil and season with salt and pepper. Toss gently to coat.
05 - Nestle marinated chicken breasts among the vegetables. Pour any leftover marinade over the contents of the pan.
06 - Roast in the preheated oven for 25 to 30 minutes, until chicken reaches an internal temperature of 165°F and vegetables are tender and golden around the edges.
07 - Remove the sheet pan from the oven. Scatter halved Kalamata olives and crumbled feta cheese over the chicken and vegetables. Sprinkle with chopped fresh parsley.
08 - Serve immediately, spooning pan juices over the chicken and vegetables for enhanced flavor.
# Expert Advice:
01 -
- This is your new trick for weeknights when you want something colorful and deeply flavorful with minimal cleanup.
- You can play with the veggies and still always get a plate worth showing off to friends or family.
02 -
- The first time I rushed the marinating step, the flavor just didn’t sink in enough—give it at least ten minutes or the chicken will taste flat.
- Pouring leftover marinade over the pan at the end makes all the difference; it keeps the chicken juicy and flavors the vegetables.
03 -
- Give the chicken a little attention halfway through roasting—baste with pan juices for flavor and moisture.
- Slicing vegetables uniformly means every bite is cooked just right.