Sheet Pan Mediterranean Chicken & Zucchini – Easy, Healthy, and Full of Flavor
One pan, endless flavor. This Sheet Pan Mediterranean Chicken & Zucchini is the kind of meal that checks all the boxes: quick, wholesome, flavorful, and super easy to clean up after. With juicy spiced chicken, tender zucchini, and a hit of lemon and herbs, it’s the perfect dinner for busy weeknights or meal prep Sundays.
🌿 Why You’ll Love It:
- One pan = minimal cleanup
- Balanced with lean protein and veggies
- Bursting with Mediterranean flavor
- Meal prep and freezer friendly
🥗 Ingredients:
- 1.5 lbs boneless, skinless chicken thighs or breasts
- 2 medium zucchinis, sliced into half moons
- 1 red onion, cut into chunks
- 1 red bell pepper, chopped
- 3 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp dried oregano
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 2 garlic cloves, minced
- Salt & black pepper to taste
- Optional: crumbled feta, chopped parsley, lemon wedges for serving
🧑🍳 Instructions:
- Preheat the Oven:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. - Marinate the Chicken:
In a large bowl, mix olive oil, lemon juice, garlic, oregano, cumin, paprika, salt, and pepper. Add chicken and toss to coat. Let it sit while you prep veggies. - Prep the Veggies:
In another bowl, toss zucchini, red onion, and bell pepper with a drizzle of olive oil and a pinch of salt and pepper. - Assemble on the Sheet Pan:
Spread chicken and veggies out evenly on the pan in a single layer. - Bake:
Roast for 25–30 minutes, flipping halfway through, until chicken is golden and veggies are tender. Broil for 2–3 minutes at the end for added char if desired. - Serve:
Top with crumbled feta, fresh parsley, and a squeeze of lemon. Serve over rice, quinoa, or enjoy as is.
💡 Tips & Variations:
- Swap the Veggies: Try eggplant, cherry tomatoes, or broccoli.
- Go Low-Carb: Skip the grains and serve with a side salad.
- Add Olives: For that true Mediterranean punch.
