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 smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 lemon, sliced
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper or lightly grease it.
- In a small bowl, mix 2 tablespoons of olive oil, smoked paprika, dried oregano, thyme, salt, and pepper. Rub this mixture evenly over the chicken breasts and let sit for 10 minutes.
- Arrange the marinated chicken at the center of the sheet pan. Surround with sliced zucchinis, cherry tomatoes, and red onions. Add minced garlic, drizzle with remaining olive oil, and season with salt and pepper.
- Place lemon slices over the chicken and vegetables. Bake for 25-30 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
- Remove from oven, garnish with chopped fresh parsley, and serve hot with a side of rice or crusty bread.
Notes
- For extra flavor, sprinkle red pepper flakes before baking for a spicy kick.
- Use boneless, skinless chicken thighs as a juicier alternative and adjust cooking time accordingly.
- Chop vegetables uniformly for even cooking.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Healthy, Low Carb
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal Kcal
- Sugar: 6 g
- Sodium: 400 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 90 mg