Ingredients
Scale
- 4 boneless, skinless chicken breasts or thighs
- 2 medium zucchinis, sliced into rounds
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon chili flakes (optional for heat)
- Salt and pepper to taste
- Fresh lemon wedges for serving
- Fresh parsley, chopped for garnish
Instructions
- Preheat your oven to 400°F (200°C). In a small bowl, mix olive oil, garlic, oregano, smoked paprika, chili flakes, salt, and pepper to create the marinade.
- Toss the chicken with half of the marinade and let it marinate while preparing vegetables.
- Spread zucchini and bell peppers on a large sheet pan. Drizzle with remaining marinade and toss gently to coat all vegetables.
- Push the vegetables to the sides of the pan and place the marinated chicken in the center.
- Bake for 25-30 minutes until chicken reaches 165°F (75°C) and vegetables are tender. For crispier results, broil for an additional 2-3 minutes.
- Garnish with chopped parsley and serve with lemon wedges.
Notes
- Use fresh herbs and high-quality olive oil for best flavor.
- Avoid overcrowding the sheet pan for even cooking.
- Feel free to add other vegetables like cherry tomatoes or red onions for variety.
- Marinate the chicken for at least 15 minutes for enhanced flavor, but longer marination improves taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 350 kcal Kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 85 mg