Ingredients:
1 lb boneless skinless chicken breasts or thighs
1 zucchini, sliced
1 red bell pepper, chopped
1 red onion, sliced
1/2 cup cherry tomatoes
3 tbsp olive oil
Juice and zest of 1 lemon
2 cloves garlic, minced
1 tsp dried oregano
Salt & black pepper, to taste
1/3 cup crumbled feta cheese
Optional: chopped parsley for garnish
Directions:
Preheat Oven:
Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
Marinate the Chicken:
In a bowl, combine olive oil, lemon juice and zest, garlic, oregano, salt, and pepper. Toss chicken in half of the marinade and let sit while prepping veggies.
Prepare the Veggies:
Toss zucchini, bell pepper, onion, and tomatoes in the remaining marinade. Spread veggies evenly on the sheet pan. Nestle marinated chicken on top.
Roast:
Roast for 25–30 minutes or until chicken is cooked through (165°F internal temp) and veggies are tender and slightly charred.
Finish & Serve:
Sprinkle crumbled feta over the hot pan and garnish with parsley. Serve directly from the sheet pan.
Nutrition (per serving):
Calories: 480
Protein: 36g
Fat: 25g
Carbs: 28g
Fiber: 5g
Sugar: 7g