Description
A simple and colorful one-pan meal that brings Mediterranean flavors to your dinner table, perfect for busy weeknights.
Ingredients
Scale
- 4 chicken thighs
- 2 cups bell peppers, chopped
- 1 cup red onion, sliced
- 1 zucchini, chopped
- 2 cups cherry tomatoes
- 3 tablespoons olive oil
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- Lemon wedges, for serving
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine the chicken thighs, chopped bell peppers, sliced red onion, chopped zucchini, and cherry tomatoes.
- Drizzle olive oil over everything, then sprinkle dried oregano, garlic powder, salt, and pepper. Toss to coat.
- Arrange the chicken and veggies in a single layer on a sheet pan.
- Roast in the oven for 25-30 minutes or until the chicken is cooked through and the veggies are tender.
- Serve with fresh lemon wedges.
Notes
Feel free to swap the chicken for chickpeas or firm tofu for a vegetarian option. You can also substitute olive oil with canola or avocado oil.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg
Keywords: Greek, Mediterranean, Sheet Pan, Chicken, Easy Dinner