Mediterranean Chicken and Zucchini
A healthy, colorful one-pan dinner featuring juicy chicken and tender zucchini, infused with Mediterranean flavors.
Ingredients
Main ingredients
- 1 ½ lbs boneless, skinless chicken thighs (or chicken breasts)
- 2 medium zucchini, sliced into half-moons
- 1 red bell pepper, sliced
- 1 red onion, cut into wedges
Seasoning and garnish
- 3 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp paprika
- ½ tsp cumin
- ½ tsp salt (adjust to taste)
- ½ tsp black pepper
- Juice of 1 lemon
- ¼ cup crumbled feta cheese (optional garnish)
- Fresh parsley, chopped (optional garnish)
Instructions
Preparation
- Preheat oven: Set oven to 425°F (220°C). Line a sheet pan with parchment paper for easier cleanup.
- Prep veggies: Slice zucchini, bell pepper, and onion into even pieces for quick cooking.
- Season chicken: In a bowl, combine chicken with olive oil, garlic, oregano, paprika, cumin, salt, pepper, and lemon juice. Toss until well coated.
- Assemble sheet pan: Spread chicken pieces evenly on the pan. Arrange zucchini, peppers, and onion around them.
Cooking
- Bake: Roast for 20–25 minutes, flipping chicken halfway through, until golden and cooked through (165°F internal temp).
- Finish & serve: Sprinkle with crumbled feta and fresh parsley before serving. Serve warm with rice, quinoa, or warm pita bread.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Double the recipe for meal prep containers with grains for easy lunches. Try cherry tomatoes, eggplant, or broccoli for variety. Add olives or tzatziki for extra flavor.