Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 medium zucchinis, sliced
- 1 pint cherry tomatoes
- 3 cloves garlic, minced
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 lemon, sliced
- Fresh parsley, chopped for garnish
Instructions
- Preheat your oven to 400°F (200°C). In a small bowl, combine olive oil, garlic, oregano, thyme, smoked paprika, salt, and pepper.
- Coat the chicken breasts evenly with half of the herb mixture. Toss the zucchini and cherry tomatoes in the remaining herb mixture.
- Arrange the chicken, zucchini, and cherry tomatoes on a large sheet pan lined with parchment paper.
- Place lemon slices over the chicken and vegetables. Roast in the preheated oven for 25-30 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
- For added color, broil for an additional 2-3 minutes until slightly charred. Remove from oven and garnish with freshly chopped parsley.
- Serve hot directly from the sheet pan or plate for a more refined presentation. Pair with rice or crusty bread if desired.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F covered with foil for best results.
- This dish can be customized with chicken thighs or plant-based proteins like chickpeas or tofu. Adjust cooking times accordingly.
- Use dried herbs in place of fresh if needed, reducing the amount by half.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Nut-Free, Gluten-Free, Dairy-Free
Nutrition
- Serving Size: 1 plate
- Calories: 350 kcal Kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 4 g
- Protein: 40 g
- Cholesterol: 90 mg
