Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 zucchinis, sliced into rounds
- 1 pint cherry tomatoes
- 1 red onion, sliced
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Prepare your ingredients by slicing zucchinis, halving cherry tomatoes, slicing red onion, and mincing garlic.
- In a small bowl, mix 2 tablespoons olive oil with garlic, oregano, thyme, smoked paprika, salt, and pepper. Rub evenly over chicken breasts and let marinate briefly.
- Line a large sheet pan with parchment paper or lightly grease it with olive oil. Place marinated chicken in the center, surround with zucchini slices, cherry tomatoes, and red onion. Drizzle remaining olive oil and season veggies with salt and pepper.
- Roast in the oven for 20-25 minutes until the chicken reaches an internal temperature of 165°F, spooning juices over the chicken occasionally.
- Garnish with chopped fresh basil or parsley, then serve hot directly from the pan or transfer to a plate. Optionally, drizzle with balsamic glaze or lemon.
Notes
- Use boneless, skinless chicken thighs as a juicy alternative, cooking slightly longer if needed.
- This dish stores well in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
- Customize by adding olives, feta cheese, or other Mediterranean vegetables like bell peppers or artichokes.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
- Diet: Healthy
Nutrition
- Serving Size: 1 plate
- Calories: 320 Kcal
- Sugar: 8g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 125mg