Easy & Healthy Sheet Pan Mediterranean Chicken & Zucchini
A nutritious and flavorful meal featuring chicken and zucchini roasted on a single pan, perfect for busy nights or leisurely weekends.
Ingredients
Main ingredients
- 4 pieces chicken breasts (boneless and skinless)
- 2 medium zucchinis, sliced into half-moons
- 3 tablespoons olive oil high-quality extra virgin recommended
- 3 cloves garlic, minced
- 2 tablespoons lemon juice, freshly squeezed
- 1 teaspoon dried oregano
- to taste salt
- to taste pepper
- 1 piece bell pepper, chopped (optional)
- 1 small eggplant, cubed (optional)
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- In a large mixing bowl, add olive oil, minced garlic, lemon juice, dried oregano, salt, and pepper. Whisk until combined.
- Coat chicken breasts evenly with the marinade.
- Add sliced zucchini and optional bell pepper or eggplant into the marinade and coat well.
- Transfer the mixture onto a sheet pan, spreading it out into a single layer.
Cooking
- Bake in the preheated oven for 25 to 30 minutes. Check the chicken; it should reach an internal temperature of 165°F (75°C).
- Once cooked, allow it to cool slightly before serving.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
For added freshness, drizzle with lemon juice or sprinkle fresh herbs before serving. Store leftovers in airtight containers in the fridge for up to 4 days or freeze for up to 3 months.