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How to Make Sheet Pan Mediterranean Chicken & Zucchini at Home

Make Sheet Pan Mediterranean Chicken & Zucchini with pantry staples, clear cues, and flexible swaps.
Servings 4

Ingredients

  • 4 boneless skinless chicken breasts (or thighs)
  • 2 medium zucchini sliced into half-moons
  • 1 red bell pepper sliced
  • 1 red onion sliced
  • 3 tablespoons olive oil
  • 3 cloves garlic minced
  • 1 tablespoon lemon juice
  • 2 teaspoons dried oregano
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup cherry tomatoes halved
  • 1/4 cup Kalamata olives pitted and halved
  • 1/4 cup crumbled feta cheese
  • Fresh parsley chopped (for garnish)

Instructions

  • Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease.
  • In a small bowl, whisk together olive oil, garlic, lemon juice, oregano, paprika, salt, and pepper.
  • Place chicken, zucchini, bell pepper, and onion on the sheet pan. Drizzle with the olive oil mixture and toss to coat evenly.
  • Spread everything out in a single layer.
  • Bake for 20–25 minutes, flipping chicken halfway through, until chicken is cooked through (165°F / 74°C) and vegetables are tender.
  • In the last 5 minutes of baking, scatter cherry tomatoes over the pan.
  • Remove from oven, top with olives and feta cheese.
  • Garnish with fresh parsley before serving.