Ingredients
Scale
- 2 large boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 medium zucchini, sliced into half-moons
- 1 cup cherry tomatoes, halved
- 1 small red onion, sliced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ⅓ cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, combine chicken pieces, zucchini, cherry tomatoes, red onion, and garlic.
- Drizzle with olive oil and sprinkle with oregano, basil, thyme, salt, and pepper. Toss well to coat everything evenly.
- Transfer the mixture to a large baking dish or sheet pan, spreading it in an even layer.
- Roast in the preheated oven for 25–30 minutes, or until chicken is cooked through and vegetables are tender, stirring once halfway through.
- Remove from oven and immediately sprinkle with crumbled feta cheese.
- Garnish with fresh parsley and serve hot.
Notes
For best flavor, marinate the chicken and vegetables in the herb-oil mixture for 30 minutes before roasting. You can also add a handful of Kalamata olives for extra Mediterranean flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main Course
- Cuisine: Mediterranean
Nutrition
- Calories: 320 kcal
- Sugar: 6 g
- Fat: 18 g
- Carbohydrates: 10 g
- Protein: 28 g