This one-pan dish is both hearty and flavorful, combining juicy chicken with tender roasted vegetables. It is a simple way to bring Mediterranean-inspired flavors to your dinner table with minimal cleanup.
Ingredients
• 3 boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 medium zucchinis, sliced into rounds
• 1 pint cherry tomatoes, halved
• 1 red bell pepper, diced
• 1/2 red onion, thinly sliced
• 3 garlic cloves, minced
• 1/4 cup olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• 1/2 cup crumbled feta cheese
• Fresh parsley, chopped (optional)
Instructions
1. Preheat and Prep
Preheat your oven to 400°F (200°C). Grease a large baking dish with a little olive oil or non-stick spray.
2. Season the Chicken and Vegetables
In a large mixing bowl, combine the chicken pieces, zucchini rounds, cherry tomatoes, red bell pepper, and red onion. Add the minced garlic, olive oil, oregano, basil, thyme, salt, and pepper. Toss everything together until the chicken and vegetables are evenly coated in the oil and herbs.
3. Arrange in the Dish
Spread the mixture in an even layer in your prepared baking dish. As seen in image_16.png, you can nestle the chicken pieces amongst the vegetables to ensure everything cooks evenly.
4. Bake
Place the dish in the oven and bake for 25–30 minutes, or until the chicken is cooked through and the vegetables are tender.
5. Add the Finishing Touches
Remove the dish from the oven and immediately sprinkle the crumbled feta cheese over the hot chicken and vegetables. The heat from the dish will slightly soften the feta, as shown in image_16.png. Garnish with fresh parsley if desired.
6. Serve
Serve hot, perhaps with a side of quinoa or a fresh green salad for a complete Mediterranean meal.