Description
A healthy and flavorful sheet pan dinner featuring juicy Mediterranean-spiced chicken with roasted zucchini, tomatoes, and red onion for a simple one-pan meal.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 medium zucchinis, sliced into half-moons
- 1 cup cherry tomatoes, halved
- 1 red onion, sliced
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
- Optional: crumbled feta cheese for topping
Instructions
- Preheat oven to 400°F (200°C) and line a sheet pan with parchment paper.
- In a small bowl, whisk together olive oil, garlic, lemon juice, oregano, paprika, cumin, thyme, salt, and pepper.
- Place chicken, zucchini, tomatoes, and red onion on the sheet pan. Drizzle with the marinade and toss to coat evenly.
- Arrange chicken breasts in the center of the pan and spread vegetables around them.
- Roast for 25-30 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender.
- Remove from oven, sprinkle with fresh parsley and optional feta, then serve warm.
Notes
- For added flavor, marinate the chicken for 30 minutes before roasting.
- You can substitute chicken thighs for extra juiciness.
- Serve with rice, couscous, or pita bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean