I love making this Sheet Pan Mediterranean Chicken and Zucchini when I want something wholesome, colorful, and packed with flavor without spending hours in the kitchen. Juicy chicken, tender zucchini, and vibrant Mediterranean spices come together on one pan for a simple yet satisfying meal that feels both fresh and comforting.
Why You’ll Love This Recipe
I love this recipe because it keeps everything simple while delivering bold Mediterranean flavors. I only need one sheet pan, which means less cleanup and more time to enjoy dinner.
I appreciate how the chicken turns perfectly juicy while the zucchini becomes tender and slightly caramelized. I also enjoy how flexible this recipe is—I can easily switch up vegetables or adjust the seasoning depending on what I have in my kitchen.
I find this dish perfect for busy weeknights, meal prep, or even casual gatherings when I want something healthy and impressive without extra effort.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
4 boneless, skinless chicken breasts
2 medium zucchinis, sliced
1 red bell pepper, sliced
1 red onion, sliced
3 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon paprika
½ teaspoon ground cumin
Salt to taste
Black pepper to taste
Juice of 1 lemon
Fresh parsley, chopped (for garnish)
Directions
I start by preheating my oven to 400°F (200°C) and lining a large sheet pan with parchment paper for easy cleanup.
In a large bowl, I combine olive oil, garlic, oregano, thyme, paprika, cumin, salt, pepper, and lemon juice. I mix everything well to create a fragrant marinade.
I add the chicken breasts to the bowl and coat them thoroughly with the marinade. Then I toss in the sliced zucchini, bell pepper, and red onion, making sure everything is evenly coated.
I spread the chicken and vegetables out on the prepared sheet pan in a single layer. I make sure the vegetables aren’t overcrowded so they roast instead of steam.
I bake everything for about 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and lightly browned.
Before serving, I sprinkle fresh parsley over the top for a bright, fresh finish.
Servings and timing
I usually get 4 servings from this recipe.
Prep time: 15 minutes
Cook time: 25–30 minutes
Total time: About 40–45 minutes
Variations
I sometimes swap zucchini for yellow squash or add cherry tomatoes for extra sweetness. When I want a heartier meal, I toss in baby potatoes (cut small) and extend the cooking time slightly.
I also enjoy adding crumbled feta cheese after baking for a creamy, tangy touch. If I want a bit of heat, I sprinkle red pepper flakes into the marinade.
For a low-carb bowl, I serve this over cauliflower rice, but I also love pairing it with couscous or rice when I’m craving something more filling.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days.
When I reheat, I prefer using the oven at 350°F (175°C) for about 10–15 minutes to keep the chicken juicy. If I’m short on time, I microwave it in short intervals, covering it lightly to prevent it from drying out.
I can also freeze the cooked chicken and vegetables for up to 2 months. I thaw it overnight in the refrigerator before reheating.
FAQs
Can I use chicken thighs instead of chicken breasts?
Yes, I often use boneless, skinless chicken thighs when I want extra juiciness. I just make sure they cook to an internal temperature of 165°F.
How do I prevent the vegetables from getting soggy?
I make sure not to overcrowd the pan and spread everything in a single layer. This helps the vegetables roast properly instead of steaming.
Can I marinate the chicken ahead of time?
Yes, I sometimes marinate the chicken for up to 24 hours in the refrigerator. I find that it deepens the flavor beautifully.
What can I serve with this dish?
I enjoy serving it with rice, quinoa, couscous, or even a simple Greek-style salad for a complete Mediterranean-inspired meal.
Can I make this recipe dairy-free and gluten-free?
This recipe is naturally dairy-free and gluten-free as written. I just double-check any added sides or toppings to keep it that way.
Conclusion
I love how this Sheet Pan Mediterranean Chicken and Zucchini brings together simple ingredients and vibrant flavors in such an effortless way. It’s one of those dependable recipes I return to whenever I want something healthy, colorful, and satisfying without creating a pile of dishes. I find that once I make it, it quickly becomes a regular part of my meal rotation.
Print
Sheet Pan Mediterranean Chicken and Zucchini
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Total Time: 40-45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Gluten Free
Description
A wholesome and flavorful sheet pan meal featuring juicy Mediterranean-spiced chicken, tender zucchini, and colorful roasted vegetables, all cooked together for an easy and satisfying dinner.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 medium zucchinis, sliced
- 1 red bell pepper, sliced
- 1 red onion, sliced
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- ½ teaspoon ground cumin
- Salt to taste
- Black pepper to taste
- Juice of 1 lemon
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 400°F (200°C) and line a large sheet pan with parchment paper.
- In a large bowl, combine olive oil, garlic, oregano, thyme, paprika, cumin, salt, pepper, and lemon juice. Mix well.
- Add chicken breasts to the bowl and coat thoroughly with the marinade.
- Add zucchini, bell pepper, and red onion to the bowl and toss until evenly coated.
- Spread the chicken and vegetables in a single layer on the prepared sheet pan, ensuring they are not overcrowded.
- Bake for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender and lightly browned.
- Garnish with freshly chopped parsley before serving.
Notes
- Do not overcrowd the pan to ensure proper roasting instead of steaming.
- You can substitute zucchini with yellow squash or add cherry tomatoes for extra sweetness.
- For a heartier meal, add small-cut baby potatoes and increase cooking time slightly.
- Boneless, skinless chicken thighs can be used for extra juiciness.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 chicken breast with vegetables
- Calories: 380 kcal
- Sugar: 5 g
- Sodium: 320 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 42 g
- Cholesterol: 110 mg
