Description
A flavorful, one-pan dish featuring juicy chicken, tender zucchini, bright tomatoes, and salty olives, roasted together for a satisfying weeknight meal.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5–2 pounds)
- 3 medium zucchini, sliced into rounds or half-moons
- 2 cups cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted and halved
- 3 cloves garlic, minced
- 2 tbsp olive oil
- Juice of 1 lemon and zest (optional)
- 1 tsp dried oregano, or 1 tbsp fresh chopped
- Salt and black pepper to taste
- 1/2 cup crumbled feta cheese (optional)
- Fresh parsley or basil for garnish
Instructions
- Preheat the oven to 400°F (200°C). Lightly oil a 9×13-inch baking dish.
- Pat chicken dry and season both sides with salt, pepper, and half the oregano. Sear the chicken in a hot skillet with 1 tablespoon olive oil, 2 minutes per side, until golden. You don’t need to cook it through.
- Arrange zucchini and tomatoes in the baking dish. Drizzle with remaining olive oil, add garlic, lemon zest, lemon juice, olives, and the rest of the oregano. Toss to coat.
- Nestle the seared chicken breasts into the vegetables. Spoon any skillet juices over the chicken. Sprinkle feta on top if using.
- Bake uncovered for 20–25 minutes, or until the chicken reaches 165°F (74°C) and the zucchini is tender. If you like a little char, broil for 1–2 minutes at the end.
- Garnish with chopped parsley or basil and serve hot.
Notes
For best results, cut zucchini into uniform pieces and don’t overcrowd the pan to allow proper roasting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 80mg