Description
A bright, wholesome one-pan dinner featuring juicy chicken, tender zucchini, tomatoes, lemon, and herbs. Minimal prep and cleanup with maximum Mediterranean flavor.
Ingredients
1.5 lb boneless skinless chicken breasts, cut into 4 portions
2 medium zucchini, sliced into half-moons
1 cup cherry tomatoes, halved
2 cloves garlic, minced
2 tbsp extra-virgin olive oil
1 lemon, zest and juice
1 tsp dried oregano
1 tsp paprika (optional)
1 tsp kosher salt, plus more to taste
1/2 tsp black pepper
1/4 cup crumbled feta (optional)
2 tbsp chopped fresh parsley or basil
Optional add-ins: 1 red bell pepper (sliced), 1 cup cooked chickpeas, or a handful of Kalamata olives
Instructions
1. Preheat oven to 400°F (200°C). Line a sheet pan or use a large oven-safe skillet.
2. In a bowl, toss chicken, zucchini, tomatoes, garlic, olive oil, lemon juice/zest, oregano, paprika, salt, and pepper until evenly coated.
3. Spread mixture in a single layer on the pan; avoid overcrowding for good browning.
4. Roast 20–25 minutes, tossing once, until chicken reaches 165°F (75°C) and zucchini is tender and lightly caramelized.
5. Remove from oven; sprinkle with feta and fresh herbs. Adjust lemon, salt, and pepper to taste.
6. Rest 5 minutes, then serve as-is or over couscous, quinoa, or rice.
- Prep Time: 10 minutes
- Cook Time: 25 minutes