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Easy Mediterranean Chicken Zucchini Sheet Pan Delight

A colorful and flavorful dish featuring juicy chicken, vibrant vegetables, and a tangy marinade, all roasted together on a single pan for easy cleanup.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 pieces boneless, skinless chicken breasts lean, juicy protein
  • 1/4 cup olive oil for marinating and drizzling
  • 3 tablespoons lemon juice adds zesty brightness
  • 2 teaspoons garlic powder enhances flavor
  • to taste salt and pepper
For the Vegetables
  • 2 medium zucchini sliced into rounds
  • 1 piece red bell pepper sliced
  • 1 piece yellow bell pepper sliced
  • 1 piece red onion sliced
  • 1/2 cup kalamata olives pitted and halved
  • 1/2 cup feta cheese crumbled
  • to taste fresh parsley chopped for garnish

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Get that heat going!
  2. In a bowl, mix together olive oil, lemon juice, garlic powder, and seasoning.
  3. Place chicken on a baking sheet and pour half the marinade over it. Let it soak for a bit – the longer, the better!
  4. Slice your veggies (zucchini, bell peppers, onion) and toss them in the remaining marinade.
Cooking
  1. Spread the veggies around the chicken on the baking sheet, then sprinkle the olives on top.
  2. Bake for 20-25 minutes until the chicken is cooked through and the veggies are tender.
  3. Top with feta and parsley before serving. Voila!

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3-4 days or frozen for about 3 months. Reheat in the oven or microwave. For added flavor, let the chicken marinate for an hour if possible, or skip marinating for a quicker prep.