Name: Sheet Pan Mediterranean Chicken & Zucchini – Easy & Healthy
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mediterranean
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 ground cumin; Salt and pepper to taste; Juice of ½ lemon; Fresh parsley or cilantro, for garnish (optional)

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.

Ingredients

Scale

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