Description
A vibrant, no-fuss Mediterranean dinner packed with juicy chicken, roasted veggies, and classic Greek flavors—all baked on one pan for easy cleanup.
Ingredients
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4 boneless, skinless chicken thighs or breasts
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2 bell peppers, sliced
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1 red onion, sliced
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1 zucchini, chopped
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1 cup cherry tomatoes
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3 tbsp olive oil
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Juice of 1 lemon
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1 tsp dried oregano
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2 garlic cloves, minced
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Salt and pepper to taste
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Optional: crumbled feta and fresh parsley for topping
Instructions
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Preheat oven to 400°F (200°C).
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Make marinade: Mix olive oil, lemon juice, oregano, garlic, salt, and pepper.
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Toss everything: Place chicken and veggies on a baking sheet. Drizzle with marinade and toss to coat evenly.
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Roast: Bake for 25–30 minutes, flipping veggies halfway, until chicken is cooked through and veggies are tender.
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Serve: Top with feta and parsley. Enjoy as is or with warm pita or rice.
Notes
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Add olives or artichoke hearts for more Greek flair.
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Use parchment paper for easy cleanup.
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Great for meal prep—tastes even better the next day!
- Prep Time: 15 minutes
- Cook Time: 30minutes
Nutrition
- Calories: 360kal
- Sugar: 5g
- Sodium: 340mg
- Fat: 23g
- Saturated Fat: 4g
- Carbohydrates: 10 g
- Fiber: 3g
- Protein: 30 g