Sheet Pan Mediterranean Chicken & Zucchini
Indulge in vibrant Mediterranean flavors with this easy and delicious sheet pan chicken and zucchini dish, perfect for a weekday dinner.
Ingredients
Main Ingredients
- 2 pieces boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 medium zucchinis, sliced into half-moons
- 1 cup cherry tomatoes, halved
- 1/2 medium red onion, thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons olive oil Plus more for greasing the pan
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes Optional, for heat
- 1/2 cup shredded mozzarella cheese Or feta for a Mediterranean touch
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped For garnish
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Lightly grease a medium-sized baking dish (around 9×13 inches) with olive oil.
- In a large mixing bowl, combine chicken pieces, sliced zucchinis, halved cherry tomatoes, sliced red onion, and minced garlic.
Cooking
- Drizzle olive oil over the mixture and sprinkle dried oregano, basil, smoked paprika, salt, black pepper, and red pepper flakes. Toss to coat.
- Spread the mixture evenly in the greased baking dish.
- Sprinkle mozzarella and Parmesan cheese over the top.
- Cover with aluminum foil and bake for about 20 minutes.
- Remove the foil and bake for an additional 10 to 15 minutes until the cheese is golden and bubbly and the chicken is cooked through (internal temperature of 165°F or 75°C).
- Let it cool slightly, then garnish with fresh parsley before serving.
Notes
For the best flavor, use fresh ingredients and consider marinating the chicken before cooking. Adjust seasoning to your taste.