Sheet Pan Mediterranean Chicken & Zucchini Recipe
Introduction
This Sheet Pan Mediterranean Chicken & Zucchini recipe is a simple, vibrant meal perfect for busy weeknights. Featuring juicy chicken breasts roasted alongside colorful vegetables and tangy feta, it brings fresh Mediterranean flavors to your dinner table with minimal effort.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 medium zucchinis (sliced into rounds)
- 1 red bell pepper (sliced)
- 1 yellow bell pepper (sliced)
- 1 red onion (sliced)
- 1/4 cup olive oil
- 3 tablespoons lemon juice
- 2 teaspoons dried oregano
- 2 teaspoons garlic powder
- Salt and pepper (to taste)
- 1/2 cup Kalamata olives (pitted and halved)
- 1/2 cup feta cheese (crumbled, for topping)
- Fresh parsley (chopped, for garnish, optional)
Instructions
- Step 1: Preheat your oven to 400°F (200°C).
- Step 2: In a small bowl, whisk together olive oil, lemon juice, oregano, garlic powder, salt, and pepper. Place the chicken breasts in a resealable bag or bowl and pour the marinade over them. Coat well and marinate for at least 15 minutes or up to 2 hours in the refrigerator.
- Step 3: Arrange the sliced zucchini, bell peppers, and red onion on a large sheet pan. Drizzle with a little olive oil and season with salt and pepper. Toss gently to coat.
- Step 4: Remove the chicken from the marinade and place it on the sheet pan with the vegetables. Roast everything in the oven for 25 to 30 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
- Step 5: Five minutes before cooking ends, sprinkle Kalamata olives and crumbled feta cheese over the chicken and vegetables. Return to the oven to warm the toppings through.
- Step 6: Remove from the oven and let the dish cool slightly. Garnish with fresh parsley if desired, and serve warm.
Tips & Variations
- For extra flavor, marinate the chicken overnight in the fridge. You can also add cherry tomatoes or artichoke hearts to the sheet pan for more Mediterranean flair.
- Use boneless, skinless chicken thighs instead of breasts for juicier meat.
- If you prefer less cheese, reduce the feta or substitute with goat cheese.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the oven or microwave until heated through, taking care not to overcook the chicken.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen chicken for this recipe?
It is best to use fresh chicken breasts for even cooking and best texture. If using frozen, thaw completely before marinating and cooking.
What can I serve with this Mediterranean chicken?
This dish pairs well with rice, couscous, or a simple green salad to round out the meal.
Print
Sheet Pan Mediterranean Chicken & Zucchini Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Low Fat
Description
This Sheet Pan Mediterranean Chicken & Zucchini recipe is a vibrant, healthy one-pan meal featuring tender marinated chicken breasts baked alongside colorful zucchini, bell peppers, and red onion. Infused with lemon, oregano, and garlic flavors, and topped with briny Kalamata olives and creamy feta cheese, this easy-to-make dish delivers a perfect balance of Mediterranean flavors and convenience, ideal for weeknight dinners.
Ingredients
Chicken and Marinade
- 4 boneless, skinless chicken breasts
- 1/4 cup olive oil
- 3 tablespoons lemon juice
- 2 teaspoons dried oregano
- 2 teaspoons garlic powder
- Salt and pepper, to taste
Vegetables
- 2 medium zucchinis, sliced into rounds
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, sliced
- Olive oil, for drizzling
- Salt and pepper, to taste
Toppings
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup feta cheese, crumbled
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to ensure it reaches the ideal temperature for roasting the chicken and vegetables evenly.
- Marinate the Chicken: In a small bowl, whisk together the olive oil, lemon juice, dried oregano, garlic powder, salt, and pepper to create a flavorful marinade. Place the chicken breasts in a large resealable bag or bowl, pour over the marinade, and coat the chicken thoroughly. Let it marinate for at least 15 minutes or up to 2 hours in the refrigerator for enhanced flavor.
- Prepare the Vegetables: On a large sheet pan, arrange the sliced zucchini, red and yellow bell peppers, and red onion in a single layer. Drizzle with a bit of olive oil, season with salt and pepper, and toss gently to coat evenly.
- Roast: Remove the chicken from the marinade and position the breasts on the sheet pan alongside the vegetables. Roast everything in the preheated oven for 25 to 30 minutes, or until the chicken is cooked through with an internal temperature of 165°F (74°C) and the vegetables are tender.
- Add Olives and Feta: In the last 5 minutes of roasting, sprinkle the Kalamata olives and crumbled feta cheese over the chicken and vegetables. Return the pan to the oven and warm the toppings through without overcooking.
- Serve: Remove the sheet pan from the oven and let the dish cool slightly. Garnish with freshly chopped parsley if desired. Serve warm for a delicious, balanced Mediterranean-inspired meal.
Notes
- You can marinate the chicken up to 2 hours in advance to deepen the flavors.
- Feel free to substitute or add other vegetables like cherry tomatoes or eggplant.
- Use a meat thermometer to ensure the chicken reaches a safe internal temperature of 165°F (74°C).
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For a dairy-free option, omit the feta cheese or use a plant-based alternative.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
Keywords: Mediterranean chicken, sheet pan dinner, healthy chicken recipe, baked chicken and vegetables, easy weeknight meal, zucchini chicken bake
