Description
A vibrant and nutritious Mediterranean-inspired meal that is perfect for busy weeknights. This one-pan wonder combines tender chicken breast, crispy baby potatoes, colorful bell peppers, zucchini, and red onions. Infused with a flavorful blend of garlic, oregano, and cumin, then finished with a sprinkle of tangy feta and fresh lemon juice, this dish delivers restaurant-quality results in under forty minutes with minimal cleanup required.
Ingredients
1.5-2 lbs boneless skinless chicken breast, cut into 1-inch pieces
24 oz baby potatoes, halved
1 medium zucchini, sliced into half-moons
1 medium bell pepper, chopped
1 medium red onion, cut into wedges
2 tbsp extra virgin olive oil
1 tbsp dried oregano
1 tsp garlic powder
1 tsp onion powder
1 tsp ground cumin
0.5 tsp salt
0.5 tsp black pepper
0.5 cup crumbled feta cheese
1 tbsp fresh lemon juice
Instructions
Preheat your oven to 400F and line a large baking sheet with parchment paper.
Place the chicken, potatoes, zucchini, bell pepper, and red onion into a large mixing bowl.
Drizzle with olive oil and add the oregano, garlic powder, onion powder, cumin, salt, and pepper.
Toss thoroughly until all ingredients are evenly coated in the oil and spice mixture.
Spread the mixture in a single layer on the prepared baking sheet.
Roast for 30 minutes, or until the chicken is cooked through and the potatoes are tender.
Remove from the oven, sprinkle with crumbled feta, and drizzle with fresh lemon juice before serving.
Notes
Ensure all vegetables and chicken are cut to a similar size to promote even cooking. For extra crispiness, you can broil the pan for an additional 2-3 minutes at the end. Leftovers store well in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10
- Cook Time: 30
- Category: Chicken Recipes
- Method: Roasting
- Cuisine: Mediterranean