Description
Juicy chicken thighs, roasted zucchini, and bold Mediterranean spices all cooked in one pan for a fresh, healthy dinner with minimal cleanup. Perfect for busy weeknights.
Ingredients
Scale
- 4 boneless, skinless chicken thighs
- 2 zucchinis, sliced thick
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, cut into wedges
- 2 tbsp olive oil
- 3 cloves garlic, minced
- Juice of 1 lemon
- 1 tsp dried oregano
- 1 tsp paprika
- 1 cup cherry tomatoes
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, toss chicken, zucchini, peppers, and onion with olive oil, garlic, oregano, paprika, lemon juice, salt, and pepper.
- Spread everything out on a large sheet pan in a single layer.
- Add cherry tomatoes on top.
- Roast for 30–35 minutes or until chicken reaches 165°F and vegetables are tender with slight browning.
- Optional: garnish with crumbled feta or drizzle with tzatziki before serving.
Notes
To keep everything crisp, do not overcrowd the pan. Reheat leftovers in the oven to maintain texture. This recipe is great for meal prep and fits a Mediterranean diet lifestyle.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Sheet Pan
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 6g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 115mg