This Easy Sheet Pan Mediterranean Chicken with Zucchini is a colorful dish packed with flavor! Juicy chicken is roasted alongside fresh veggies like zucchini, bell peppers, and cherry tomatoes.
It’s one of those meals that makes you feel like a fancy chef, but it’s super simple! I love just tossing everything onto the sheet pan and letting the oven do the work. Dinner is served! 🍽️
Key Ingredients & Substitutions
Chicken Breasts: Boneless and skinless are my go-to for quick cooking. If you’re looking for a healthier option, skin-on chicken thighs can add even more flavor. Just adjust the cooking time accordingly since thighs take a bit longer.
Zucchini: Fresh zucchinis give a nice crispness. If you can’t find them, feel free to swap with yellow squash or even eggplant for a different texture and flavor.
Bell Peppers: The colors not only make the dish pretty but also add sweetness. Use whatever colors you prefer or even substitute with chopped carrots or asparagus as a crunchy alternative.
Olive Oil: Essential for roasting vegetables and chicken, olive oil adds good flavor. For a different taste, you could use avocado oil or even melted butter if you’re not concerned about allergies.
Feta Cheese: This is my favorite topping! If you’re avoiding dairy, try using a vegan feta or omitting it entirely. The dish will still be delicious.
How Do I Ensure the Chicken Is Perfectly Cooked?
Cooking chicken can be tricky, but there’s an easy way to make sure it’s juicy and fully cooked. The key is to use a meat thermometer. Aim for an internal temperature of 165°F (74°C).
- Insert the thermometer into the thickest part of the chicken breast, without touching the bone.
- If you don’t have a thermometer, cut into the chicken; the juices should run clear, and the meat should not be pink.
- Let the chicken rest for a few minutes after roasting. This helps keep it juicy!
What’s the Best Way to Roast Vegetables?
Roasting veggies on a sheet pan is really simple! Follow these tips to get them perfectly tender and flavorful:
- Cut the vegetables into uniform sizes for even cooking. Thin slices roast quickly, while thicker pieces take more time.
- Spread them out in a single layer on the pan, ensuring they don’t touch too much. This helps them caramelize instead of steam.
- Don’t forget to season! A bit of salt and pepper goes a long way in bringing out the natural flavors.
These tips should help you make a delicious Mediterranean chicken meal with perfectly cooked chicken and roasted veggies! Enjoy!
Easy Sheet Pan Mediterranean Chicken with Zucchini
Ingredients You’ll Need:
Main Ingredients:
- 4 boneless, skinless chicken breasts
- 2 medium zucchinis, sliced into half-moons
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 pint cherry tomatoes
- 1/2 red onion, sliced
Seasoning and Extras:
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon smoked paprika (optional)
- Salt and freshly ground black pepper, to taste
- 1 lemon, thinly sliced
- 1/4 cup crumbled feta cheese (optional)
- Fresh parsley or basil for garnish (optional)
How Much Time Will You Need?
This delicious meal takes about 10 minutes to prep and 25 minutes to roast, totaling around 35 minutes from start to finish. Perfect for a quick, satisfying dinner!
Step-by-Step Instructions:
1. Preheat the Oven:
First, preheat your oven to 425°F (220°C). This is the perfect temperature for roasting and getting everything nice and caramelized. You can line a large baking sheet with parchment paper or lightly grease it to prevent sticking.
2. Make the Marinade:
In a small bowl, whisk together the olive oil, minced garlic, dried oregano, dried basil, smoked paprika (if using), salt, and pepper. This flavorful mix is going to coat both the chicken and veggies and make them taste amazing!
3. Arrange the Ingredients:
Now, place the chicken breasts right in the center of the baking sheet. Arrange the sliced zucchinis, bell peppers, cherry tomatoes, and red onion evenly around the chicken. This colorful mix will not only look beautiful but also taste fantastic!
4. Coat with Marinade:
Drizzle the olive oil mixture evenly over the chicken and vegetables. Use your clean hands or a brush to make sure everything is well-coated. This is where the flavor happens!
5. Add Lemon Slices:
Scatter thin lemon slices over the chicken and vegetables. The lemon will add a refreshing zing while roasting.
6. Roast the Dish:
Put your baking sheet in the preheated oven and roast for 20 to 25 minutes. Keep an eye on it! The chicken should be cooked through (check with a meat thermometer—it should register 165°F/74°C) and the vegetables should be tender and lightly caramelized.
7. Optional Feta Topping:
If you like, sprinkle crumbled feta cheese over the chicken and veggies right after you take them out of the oven for an added burst of flavor.
8. Garnish and Serve:
Garnish your dish with chopped fresh parsley or basil before serving. This adds a lovely fresh touch. Serve warm, preferably with crusty bread or over some fluffy couscous or rice for a complete meal.
Enjoy your vibrant Mediterranean sheet pan chicken dinner! It’s not just easy to make, but a feast for the eyes and the taste buds too!
FAQ: Easy Sheet Pan Mediterranean Chicken with Zucchini
Can I Use Different Vegetables?
Absolutely! Feel free to swap in your favorite veggies like asparagus, eggplant, or even broccoli. Just remember to cut them into similar sizes for even cooking!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm them gently in the oven or microwave until heated through.
Can I Use Thighs Instead of Chicken Breasts?
Yes! Chicken thighs are a great substitute and they tend to be juicier. Just adjust the cooking time slightly, aiming for an internal temperature of 165°F (74°C).
What Can I Serve with This Dish?
This Mediterranean chicken pairs wonderfully with crusty bread, couscous, or rice. A fresh green salad or some steamed vegetables on the side would also complement the meal nicely!
