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
Scale
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
