Description
A wholesome, flavorful, and effortless meal that pairs lean boneless chicken breasts with fresh seasonal zucchini, cherry tomatoes, and aromatic red onion. Roasting at high heat creates perfectly caramelized vegetables and succulent chicken with minimal cleanup. This Mediterranean-inspired dish is perfect for busy weeknights, offering a nutritious balance of protein and produce infused with garlic, oregano, and thyme.
Ingredients
4 boneless skinless chicken breasts
2 medium zucchini, sliced into half-moons
1 cup cherry tomatoes, halved
1 red onion, cut into wedges
3 cloves garlic, minced
3 tablespoons extra virgin olive oil
1 tablespoon dried oregano
1 tablespoon dried thyme
1 teaspoon paprika
Salt & pepper to taste
Instructions
Preheat your oven to 400°F (200°C).
Whisk together olive oil, minced garlic, oregano, thyme, paprika, salt, and pepper in a small bowl.
Coat the chicken breasts thoroughly with the marinade and let sit for five minutes.
Place the chicken on a large sheet pan and surround with zucchini, cherry tomatoes, and red onion.
Drizzle any remaining marinade over the vegetables and toss to coat.
Roast for 30 minutes, or until chicken reaches an internal temperature of 165°F and vegetables are tender and charred.
Notes
Ensure chicken breasts are evenly sized for uniform cooking time. For extra flavor, sprinkle a little feta cheese or fresh parsley over the top before serving. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15
- Cook Time: 30
- Category: Sheet Pan Dinners
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 breast with vegetables
- Calories: 320
- Sugar: 5g
- Sodium: 380mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 95mg