Description
This Sheet Pan Mediterranean Chicken & Zucchini recipe is a healthy, flavorful meal that combines tender, juicy chicken breasts with a vibrant medley of seasoned vegetables like zucchini, bell peppers, and red onion. Enhanced with garlic, herbs, Kalamata olives, and optional crumbled feta cheese, this easy-to-make dish is roasted to perfection for a wholesome and satisfying Mediterranean-inspired dinner.
Ingredients
Scale
For the Chicken:
- 4 boneless, skinless chicken breasts (about 1.5 pounds)
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Additional sprinkle of dried oregano (about 1/4 teaspoon)
- Additional sprinkle of dried thyme (about 1/4 teaspoon)
For the Vegetables:
- 2 medium zucchinis, sliced into half-moons
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, sliced into wedges
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 1/2 cup Kalamata olives, pitted and halved (optional)
For Garnish:
- 1/2 cup feta cheese, crumbled (optional)
- Fresh parsley or basil, for garnish
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s hot and ready for roasting.
- Prepare Vegetables: In a large mixing bowl, combine the sliced zucchinis, red and yellow bell peppers, and red onion wedges.
- Season Vegetables: Add 3 tablespoons olive oil, minced garlic, dried oregano, dried thyme, salt, and pepper to the vegetables. Toss thoroughly to evenly coat everything.
- Prepare Chicken: In a separate bowl, drizzle the chicken breasts with 1 tablespoon olive oil. Season with salt, pepper, and a light sprinkle of dried oregano and thyme for extra flavor.
- Prepare Baking Sheet: Line a large baking sheet with parchment paper or lightly grease it to prevent sticking.
- Arrange Chicken: Place the seasoned chicken breasts in the center of the prepared baking sheet.
- Add Vegetables: Arrange the coated vegetables around the chicken breasts. If using Kalamata olives, scatter them evenly over the top of the vegetables and chicken.
- Roast: Place the baking sheet in the preheated oven and roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.
- Add Feta Cheese: If using, sprinkle the crumbled feta cheese over the chicken and vegetables during the last 5 minutes of roasting to allow it to soften slightly.
- Rest and Garnish: Remove the baking sheet from the oven and let the dish rest for a few minutes. Garnish with fresh parsley or basil before serving to add a fresh, herby finish.
Notes
- For best results, use a meat thermometer to ensure chicken is cooked safely to 165°F (75°C).
- Vegetables can be varied based on preferences; cherry tomatoes or eggplant would also pair well.
- To keep this recipe Gluten Free, ensure the olives and feta are free from additives containing gluten.
- Using parchment paper makes cleanup easier and prevents sticking.
- Allowing the dish to rest after baking helps the juices redistribute in the chicken for better texture.
