Ingredients
- 4 boneless, skinless chicken breasts, about 6 ounces each
- 2 tablespoons olive oil, divided
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 3/4 teaspoon kosher salt, divided
- 1/4 teaspoon freshly ground black pepper
- 1 medium zucchini, sliced into 1/2-inch rounds
- 1 red bell pepper, cut into 1-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces
- 1 small red onion, cut into wedges
- 1 cup cherry tomatoes
- 1/3 cup pitted Kalamata olives
- 1/3 cup pitted Kalamata olives
- 2 tablespoons fresh lemon juice
- 1 teaspoon finely grated lemon zest
- 2 tablespoons chopped fresh parsley
- 1/4 cup crumbled feta cheese
Execution
Preheat the Oven: Preheat the oven to 425°F. Line a large rimmed sheet pan with parchment paper or lightly coat it with cooking spray.
Season the Chicken: Pat the chicken breasts dry with paper towels. Rub them with 1 tablespoon of olive oil, then season with the oregano, paprika, garlic powder, 1/2 teaspoon kosher salt, and black pepper.
Prepare the Vegetables: Add the zucchini, red bell pepper, yellow bell pepper, red onion, cherry tomatoes, and Kalamata olives to the sheet pan. Drizzle with the remaining 1 tablespoon olive oil and season with the remaining 1/4 teaspoon salt.
Add the Garlic and Lemon: Sprinkle the minced garlic over the vegetables, then drizzle everything with the lemon juice and add the lemon zest. Toss the vegetables gently until evenly coated.
Arrange the Chicken: Move the vegetables into an even layer and place the seasoned chicken breasts among them, leaving a little space around each piece so the ingredients roast rather than steam.
Roast the Chicken and Vegetables: Place the pan in the oven and roast for 20–25 minutes, stirring the vegetables once halfway through. The chicken is done when the thickest part reaches an internal temperature of 165°F and the vegetables are tender with lightly browned edges.
Finish with Feta and Parsley: Remove the pan from the oven and sprinkle the crumbled feta and fresh parsley over the chicken and vegetables. Let the chicken rest for about 3–5 minutes before slicing.
Serve: Divide the chicken and roasted Mediterranean vegetables among four plates. Spoon the pan juices over the top and serve as is, or pair with brown rice, quinoa, couscous, or warm whole-grain pita for a complete meal.
Additional tips
- Cut the vegetables into similarly sized pieces so they roast evenly and finish at about the same time.
- If the chicken breasts are especially thick, pound them to an even thickness before cooking to help them cook more evenly.
- Boneless, skinless chicken thighs can be used instead of chicken breasts; they may need a few extra minutes in the oven depending on their size.
- For extra Mediterranean flavor, add a pinch of crushed red pepper flakes or a little extra oregano before roasting.
- Add the feta only after roasting so it stays fresh and creamy rather than drying out in the oven.
