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Sheet Pan Mediterranean Chicken & Zucchini

A vibrant one-pan meal featuring tender chicken, crisp vegetables, and tangy feta, perfect for a quick dinner or special gathering.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 420
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lb boneless skinless chicken breasts Look for organic or free-range options for the best flavor.
  • 2 medium zucchini Fresh, firm zucchinis will give the best texture.
  • 1 each red bell pepper Sweetness comes from a vibrant, juicy red pepper; feel free to mix in other colors.
  • 1 each yellow onion Choose a sweet onion for a milder flavor; yellow onions are great for roasting.
  • 3 tbsp olive oil Extra virgin olive oil enhances flavor but light olive oil works too if you're watching the calories.
  • 1 each lemon, juiced Freshly squeezed lemon juice makes all the difference; bottled juice lacks the bright flavor.
  • 2 cloves garlic, minced Fresh garlic is a must; it lends a pungent and aromatic kick.
  • 1 tsp dried oregano Try to use high-quality herbs for maximum flavor.
  • 1 tsp dried thyme Don’t be shy with herbs—they’re what makes this recipe pop!
  • 0.5 tsp salt Adjust according to your taste preference.
  • 0.5 tsp black pepper Freshly ground will elevate this dish even more.
  • 0.25 cup feta cheese, crumbled The salty creaminess of feta adds a fabulous finish.
  • 2 tbsp fresh parsley, chopped A sprinkle of fresh herbs brightens up the finished dish.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper for easier cleanup.
  2. Cut the chicken into 1-inch pieces, slice the zucchini into half-moons, and chop the bell pepper and onion into bite-sized pieces.
  3. In a large bowl, combine olive oil, lemon juice, minced garlic, oregano, thyme, salt, and pepper. Whisk until thoroughly mixed.
  4. Add the chicken and vegetables to the marinade. Toss everything until evenly coated.
Cooking
  1. Evenly spread the chicken and vegetable mixture in a single layer on the prepared sheet pan.
  2. Place in the oven and bake for about 20–25 minutes. The chicken should reach an internal temperature of 165°F (75°C), and the veggies will be tender and slightly caramelized.
  3. Remove from the oven and sprinkle the crumbled feta cheese and fresh parsley over the top before serving.

Notes

Don’t overcrowd the pan! If you have too much food in a single layer, it can steam instead of roast. For extra flavor, marinate the chicken and veggies an hour ahead of time—or even overnight!