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:
- Preheat Oven: Set your oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it.
- Prepare Marinade: In a large bowl, mix olive oil, lemon juice, oregano, garlic powder, paprika, cumin, salt, and pepper.
- Toss Ingredients: Add chicken, zucchini, tomatoes, and red onion to the bowl. Toss well to coat.
- Arrange on Pan: Spread everything evenly on the prepared sheet pan, making sure the chicken pieces aren’t overlapping.
- 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.
- 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!
