Description
A bright, balanced sheet-pan dinner with lean chicken, zucchini, and herbs—ready in 30 minutes for an easy, healthy weeknight meal.
Ingredients
2 boneless, skinless chicken breasts (about 12 oz), cut into 1-inch pieces
2 medium zucchinis, halved and sliced
1 red bell pepper, sliced
1 small red onion, sliced
1 cup cherry tomatoes, halved
2 tbsp extra-virgin olive oil
2 cloves garlic, minced
1 tsp dried oregano
1/2 tsp smoked paprika
1/2 tsp sea salt
1/4 tsp black pepper
1/4 tsp red pepper flakes (optional)
1/2 lemon, juiced
2 tbsp chopped fresh parsley
Instructions
1. Heat oven to 400°F (200°C). Line a large sheet pan with parchment.
2. In a bowl, toss chicken with 1 tbsp olive oil, garlic, oregano, paprika, salt, and pepper.
3. On the sheet pan, toss zucchini, bell pepper, onion, and tomatoes with remaining 1 tbsp olive oil and a pinch of salt.
4. Spread vegetables into an even layer; scatter seasoned chicken pieces over the top.
5. Roast 20–22 minutes, until chicken is cooked through (165°F/74°C) and veggies are tender.
6. Broil 1–2 minutes if desired for light browning.
7. Finish with lemon juice, red pepper flakes (optional), and parsley.
8. Serve as is or with quinoa, couscous, or a simple salad.
- Prep Time: 10 minutes
- Cook Time: 20 minutes