Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 medium zucchinis, sliced
- 1 red bell pepper, sliced
- 1 yellow onion, sliced
- 3 cloves garlic, minced
- 3 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp paprika
- 1/2 tsp cumin
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
- Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly spray with nonstick spray. Mix oregano, paprika, cumin, salt, and pepper in a small bowl. Rub this mixture evenly over the chicken breasts and set aside.
- Place the seasoned chicken breasts in the center of the prepared sheet pan. Surround with sliced zucchinis, bell peppers, and onions. Drizzle with olive oil and sprinkle with minced garlic. Toss the vegetables gently to coat evenly with oil and seasonings.
- Bake for 25-30 minutes until the chicken reaches an internal temperature of 165°F (75°C) and vegetables are tender and slightly caramelized. For extra crispiness, broil for an additional 2-3 minutes.
- Remove from oven, garnish with chopped parsley, and serve with lemon wedges. Pair with quinoa, couscous, or a green salad for a complete meal.
Notes
- For extra flavor, marinate the chicken with the spices and olive oil for 30 minutes before baking.
- Vegetables can be customized; add cherry tomatoes or sliced mushrooms for variety.
- Use boneless, skinless chicken thighs as a juicier alternative; cook for 30-35 minutes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Bake
- Cuisine: Mediterranean
- Diet: Healthy
Nutrition
- Serving Size: 1 serving
- Calories: 350 Kcal
- Sugar: 7g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 45g
- Cholesterol: 110mg