Sheet Pan Mediterranean Chicken & Zucchini
450kcal
Ingredients
For the Chicken
- 2 pounds Boneless, skinless chicken breasts
For the Vegetables
- 2 medium Zucchinis
- 1 medium Red bell pepper
- 1 medium Yellow bell pepper
- 1 medium Red onion
For the Marinade
- 1/4 cup Olive oil
- 1/4 cup Lemon juice
- 1 teaspoon Dried oregano
- 1 teaspoon Garlic powder
- to taste Salt
- to taste Pepper
For the Toppings
- 1/2 cup Kalamata olives
- 1 cup Feta cheese crumbled
- 1/4 cup Fresh parsley for garnish
Method
Cooking Instructions
- Preheat your oven to 400°F (200°C).
- Whisk together the olive oil, lemon juice, dried oregano, garlic powder, salt, and pepper in a small bowl.
- Marinate the chicken breasts by placing them in a large resealable bag or bowl and pouring the marinade over them.
- Let the chicken marinate for at least 15 minutes, or up to 2 hours for deeper flavor.
- Arrange the sliced zucchini, bell peppers, and red onion on a large sheet pan, drizzle with olive oil, and season with salt and pepper.
- Place the marinated chicken on the sheet pan with the seasoned vegetables.
- Roast in the preheated oven for 25–30 minutes until the chicken reaches an internal temperature of 165°F (74°C).
- Add Kalamata olives and feta cheese over the chicken and veggies in the last 5 minutes of cooking.
- Cool slightly after removing from the oven and garnish with fresh parsley before serving.
Nutrition
Serving1servingCalories450kcalCarbohydrates20gProtein42gFat24gSaturated Fat6gPolyunsaturated Fat3gMonounsaturated Fat15gCholesterol100mgSodium800mgPotassium800mgFiber5gSugar5gVitamin A1500IUVitamin C80mgCalcium200mgIron2mg