Description
A flavorful and healthy Mediterranean-inspired sheet pan dinner featuring juicy chicken breasts, tender zucchini, cherry tomatoes, and red onions seasoned with herbs and garlic.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 medium zucchinis, sliced into half-moons
- 1 cup cherry tomatoes, halved
- 1 red onion, cut into wedges
- 3 cloves garlic, minced
- 3 tablespoons olive oil
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
1. Preheat your oven to 400°F (200°C).
2. In a mixing bowl, combine olive oil, minced garlic, oregano, thyme, paprika, salt, and pepper. Whisk until blended.
3. Add the chicken breasts to the bowl and coat them well with the marinade. Allow it to sit for a few minutes.
4. In another bowl, toss the zucchini, cherry tomatoes, and red onion with a drizzle of olive oil and seasoning.
5. Place the marinated chicken in the center of a large sheet pan and surround it with the vegetable mixture.
6. Bake for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly charred.
7. Remove the sheet pan from the oven and sprinkle with fresh parsley.
8. Serve warm with lemon wedges on the side.
Notes
For extra flavor, marinate the chicken for up to 2 hours before baking.
You can substitute chicken thighs for chicken breasts if preferred.
Serve over rice, couscous, or quinoa for a complete meal.
Nutrition
- Serving Size: 1 chicken breast with vegetables
- Calories: 350 kcal
- Sugar: 6g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg