Description
A flavorful and colorful dish featuring tender chicken, vibrant vegetables, and creamy feta, all roasted on a single sheet pan for an easy, nourishing meal.
Ingredients
- 1.5 – 2 lb boneless skinless chicken breasts
- 1 medium zucchini
- 1 medium red onion
- 1 bell pepper
- 24 oz baby potatoes
- 2 tbsp olive oil
- 2 tsp kosher salt
- 2 tsp dried oregano
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp ground cumin
- 1 tsp paprika
- 1 lemon
- ½ cup crumbled feta cheese
- Tzatziki and fresh herbs for serving
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Cut the chicken breast into small, bite-sized strips. Cut the zucchini, red onion, and bell pepper into small, even pieces.
- Place the chicken and vegetables into a large mixing bowl. Drizzle with olive oil and toss to coat evenly.
- In a separate bowl, combine the kosher salt, dried oregano, garlic powder, onion powder, ground cumin, and paprika. Mix well.
- Sprinkle the spice mixture over the chicken and vegetables, tossing thoroughly to ensure everything is well-seasoned.
- Pour the seasoned chicken and veggies onto the prepared baking sheet and spread them into an even layer.
- Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
- Remove from the oven, squeeze the juice from the lemon evenly over the dish, and immediately sprinkle crumbled feta on top so it melts slightly.
- Serve with dollops of tzatziki and garnished with fresh herbs.
Notes
Feel free to prep ingredients the night before to save time. Experiment with different vegetables and spices based on availability.
