Sheet Pan Mediterranean Chicken & Zucchini – Easy, Healthy & Full of Flavor!

A vibrant and wholesome one-pan meal packed with seasoned chicken, tender zucchini, cherry tomatoes, red onions, and Mediterranean herbs. Perfect for busy weeknights, meal prep or a nourishing family dinner minimal cleanup, maximum flavor!

Ingredients:

• 1 ½ lbs boneless, skinless chicken thighs or breasts, cut into large chunks
• 2 medium zucchinis, sliced into half-moons
• 1 cup cherry tomatoes, whole or halved
• 1 small red onion, sliced
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp garlic powder
• ½ tsp paprika
• ½ tsp cumin
• Salt and pepper to taste
• Juice of ½ lemon
• Fresh parsley or cilantro, for garnish (optional)

Directions:

1. Preheat Oven: Set your oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it.
2. Prepare Marinade: In a large bowl, mix olive oil, lemon juice, oregano, garlic powder, paprika, cumin, salt, and pepper.
3. Toss Ingredients: Add chicken, zucchini, tomatoes, and red onion to the bowl. Toss well to coat.
4. Arrange on Pan: Spread everything evenly on the prepared sheet pan, making sure the chicken pieces aren’t overlapping.
5. Roast: Bake for 25–30 minutes, or until the chicken is cooked through (internal temp 165°F/74°C) and vegetables are tender and lightly browned.
6. Serve: Garnish with chopped fresh herbs if desired and serve warm.

Nutritional Information:

Prep Time: 10 mins | Cooking Time: 30 mins | Total Time: 40 mins
Kcal: ~320 per serving | Servings: 4

Bright, savory, and delightfully simple this Mediterranean chicken sheet pan dinner is your new weeknight hero!

Sheet Pan Mediterranean Chicken & Zucchini – Easy & Healthy

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• Author: Ena Recipes
• Total Time: 40 minutes
• Yield: 4 servings 1x

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Description

This one-pan Mediterranean chicken and zucchini recipe is a vibrant, nutrient-rich meal loaded with roasted vegetables, tender chicken, and zesty seasonings. It’s the perfect easy dinner for busy nights healthy, flavorful, and ready in under an hour with minimal cleanup.

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Ingredients

Scale 1x2x3x

• 1 ½ lbs boneless, skinless chicken thighs or breasts, cut into large chunks

• 2 medium zucchinis, sliced into half-moons

• 1 cup cherry tomatoes, whole or halved

• 1 small red onion, sliced

• 2 tbsp olive oil

• 1 tsp dried oregano

• 1 tsp garlic powder

• ½ tsp paprika

• ½ tsp ground cumin

• Salt and pepper to taste

• Juice of ½ lemon

• Fresh parsley or cilantro, for garnish (optional)

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Instructions

• Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it.

   

• Prepare marinade: In a large bowl, whisk together olive oil, lemon juice, oregano, garlic powder, paprika, cumin, salt, and pepper.

• Toss ingredients: Add the chicken, zucchini, cherry tomatoes, and red onion to the bowl and toss until everything is evenly coated.

• Arrange on sheet pan: Spread the mixture evenly on the sheet pan, ensuring the chicken pieces are not overlapping.

• Bake for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender and slightly browned.

 

• Serve: Garnish with fresh parsley or cilantro if desired. Serve hot as is or with rice, couscous, or flatbread.

Notes

• For even roasting, cut vegetables to similar sizes.

  Substitute zucchini with bell peppers or eggplant for variety.

• Great for meal prep stores well in the fridge for up to 4 days.
• To keep it low-carb, serve with cauliflower rice or on its own.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Dinner, Main Course
• Method: Roasting, Sheet Pan
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1/4 of recipe
• Calories: ~320 kcal
• Sugar: ~4 g
• Sodium: ~350 mg
• Fat: ~18 g
• Saturated Fat: ~4 g
• Unsaturated Fat: ~13 g
• Trans Fat: 0 g
• Carbohydrates: ~9 g
• Fiber: ~2 g
• Protein: ~32 g
• Cholesterol: ~95 mg