Sheet Pan Mediterranean Chicken Zucchini (Printable)
Tender chicken and zucchini roasted with peppers, olives and feta for a vibrant Mediterranean sheet-pan meal.
# What You'll Need:
→ Protein
01 - 4 boneless, skinless chicken breasts (about 1.5 pounds)
→ Vegetables
02 - 2 medium zucchini, sliced into half-moons
03 - 1 red bell pepper, sliced
04 - 1 red onion, cut into wedges
05 - 1 cup cherry tomatoes, halved
→ Marinade & Seasonings
06 - 3 tablespoons olive oil
07 - 3 cloves garlic, minced
08 - Juice and zest of 1 lemon
09 - 2 teaspoons dried oregano
10 - 1 teaspoon dried thyme
11 - 1 teaspoon smoked paprika
12 - 3/4 teaspoon sea salt
13 - 1/2 teaspoon freshly ground black pepper
→ Garnish
14 - 1/2 cup pitted Kalamata olives, halved
15 - 1/3 cup crumbled feta cheese
16 - 2 tablespoons chopped fresh parsley
# Steps:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or lightly grease with olive oil.
02 - In a large mixing bowl, whisk together olive oil, lemon juice and zest, minced garlic, dried oregano, thyme, smoked paprika, sea salt, and black pepper until blended.
03 - Add chicken breasts to the bowl. Toss thoroughly to coat. Set aside to marinate while preparing vegetables, about 10 minutes.
04 - Arrange sliced zucchini, red bell pepper, red onion, and halved cherry tomatoes evenly on the prepared sheet pan. Drizzle lightly with olive oil and season with salt and pepper. Toss gently to coat.
05 - Nestle marinated chicken breasts among the vegetables. Pour any leftover marinade over the contents of the pan.
06 - Roast in the preheated oven for 25 to 30 minutes, until chicken reaches an internal temperature of 165°F and vegetables are tender and golden around the edges.
07 - Remove the sheet pan from the oven. Scatter halved Kalamata olives and crumbled feta cheese over the chicken and vegetables. Sprinkle with chopped fresh parsley.
08 - Serve immediately, spooning pan juices over the chicken and vegetables for enhanced flavor.
# Expert Tips:
01 -
- The single pan cleanup is a whisper of relief after a busy night.
- Each bite tastes fresh, herby, and somehow fancier than the simple ingredient list lets on.
02 -
- I once forgot to add the lemon zest and the whole dish tasted flat—never skip this step.
- Swapping parchment for foil makes cleanup fussier and your veggies sometimes stick, so parchment all the way.
03 -
- Let the finished pan rest for two minutes before serving—juices mingle and every flavor deepens.
- A little extra lemon squeezed over just before eating makes the aroma pop and tastes extra bright.