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
