Description
This Mediterranean Chicken & Zucchini Sheet Pan Dinner is a vibrant, healthy one-pan meal featuring tender chicken breasts seasoned with classic Mediterranean herbs and spices, roasted alongside fresh zucchini, colorful bell peppers, and red onions. Topped with crumbled feta cheese and fresh parsley, it’s a simple, flavorful dinner that’s perfect for busy weeknights.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and freshly ground black pepper, to taste
Vegetables
- 2 medium zucchinis, sliced into 1/4-inch rounds
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, cut into wedges
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
Finishing Touches
- 1 lemon, cut into wedges
- 1/4 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C) to prepare for roasting the chicken and vegetables evenly.
- Season Chicken: Place the chicken breasts on one side of a large baking sheet. Drizzle with 1 tablespoon of olive oil and season well with salt, black pepper, dried oregano, dried thyme, and paprika, ensuring the chicken is coated evenly.
- Prepare Vegetables: In a large bowl, combine sliced zucchini, red and yellow bell peppers, and red onion wedges. Drizzle with the remaining 1 tablespoon of olive oil, add minced garlic, then season with salt and black pepper. Toss everything together until the vegetables are fully coated with the oil and seasonings.
- Arrange Vegetables: Spread the seasoned vegetables on the other side of the baking sheet beside the chicken breasts to roast simultaneously.
- Bake: Place the baking sheet in the preheated oven and roast for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F or 74°C) and the vegetables are tender and slightly caramelized.
- Add Lemon: Remove the baking sheet from the oven and squeeze fresh lemon wedges over the chicken and vegetables to add bright, zesty notes.
- Finish and Serve: Sprinkle crumbled feta cheese and chopped fresh parsley evenly over the top. Serve immediately while warm for a delightful Mediterranean-inspired meal.
Notes
- For a spicier version, add a pinch of crushed red pepper flakes to the seasoning mix.
- If preferred, swap out the zucchinis for yellow squash or eggplant for variety.
- Using a meat thermometer helps ensure the chicken is cooked safely without overcooking.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- To make this recipe gluten-free, confirm all spices and cheeses are certified gluten-free.
