Sheet Pan Mediterranean Chicken & Zucchini
A fast, easy, and flavorful weeknight meal featuring chicken and zucchini roasted with Mediterranean herbs and spices on a single sheet pan.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4
Ingredients
Scale
Main ingredients
- 2 boneless, skinless chicken breasts chicken breasts (Cut into bite-sized pieces.)
- 1 cup cherry tomatoes
- 2 medium zucchinis (Sliced into rounds or half-moons.)
- 0.5 medium red onion (Roughly chopped.)
- 2 cloves garlic (Minced.)
- 0.5 teaspoon dried basil
- 1 teaspoon dried oregano
- 0.5 teaspoon smoked paprika
- 0.25 teaspoon red pepper flakes (Optional, adjust to taste.)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper (Freshly ground preferred.)
- 2 tablespoons olive oil
- 0.5 cup mozzarella cheese (Shredded.)
- 0.25 cup Parmesan cheese (Grated.)
- 2 tablespoons fresh parsley (Chopped, for garnish.)
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the chicken breasts into bite-sized pieces.
- Chop the red onion and slice the zucchinis.
- Mince the garlic.
- In a large bowl or directly on the baking sheet, combine the chicken, zucchini, cherry tomatoes, red onion, and minced garlic.
- Drizzle with olive oil and sprinkle with dried basil, dried oregano, smoked paprika, red pepper flakes, salt, and black pepper.
- Toss everything together until well coated.
- Spread the mixture in an even layer on the baking sheet. Do not overcrowd the pan.
- Roast for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.
- During the last 5 minutes of baking, sprinkle the mozzarella and Parmesan cheese evenly over the top.
- Once out of the oven, sprinkle with fresh parsley and serve hot.
Notes
For easier cleanup, line your baking sheet with parchment paper or a silicone baking mat. Don’t overcrowd the pan to ensure proper roasting. Cut ingredients uniformly for even cooking.