Mediterranean Chicken Vegetables
Elevate your weeknight dinner game with this vibrant and nutritious Mediterranean Chicken with Vegetables recipe! Juicy, oven-baked chicken breasts are perfectly seasoned with a blend of oregano, thyme, paprika, and garlic, then nestled atop a colorful medley of zucchini, cherry tomatoes, red bell peppers, red onions, and tangy kalamata olives. Roasted to perfection in extra virgin olive oil, this one-pan meal is both effortless and bursting with bold Mediterranean flavors. Optional crumbled feta cheese adds a creamy, savory touch, while a garnish of fresh parsley completes the dish with a pop of freshness. Ready in just 40 minutes, this healthy and satisfying dish is perfect for busy weeknights or casual entertaining. Serve it as is or pair it with warm pita bread and a dollop of tzatziki for an unforgettable Mediterranean feast!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 medium zucchini
- 2 cups cherry tomatoes
- 1 large red bell pepper
- 1 large red onion
- 1 cup kalamata olives
- 4 pieces garlic cloves, minced
- 3 tablespoons extra virgin olive oil
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.5 cup feta cheese, crumbled (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Place the chicken breasts on a cutting board and season both sides with salt, pepper, paprika, and 1 teaspoon of dried oregano.
Prepare the vegetables: slice the zucchini into rounds, chop the red bell pepper into bite-sized strips, and cut the red onion into wedges.
In a large mixing bowl, combine the zucchini, cherry tomatoes, red bell pepper, red onion, and kalamata olives. Add the minced garlic, olive oil, and the remaining oregano and thyme. Toss to evenly coat.
Transfer the seasoned vegetables to a large baking dish or sheet pan. Spread them out into an even layer, leaving room for the chicken.
Place the seasoned chicken breasts on top of the vegetables in the pan.
Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
Optional: During the last 5 minutes of baking, sprinkle crumbled feta cheese over the vegetables for added creaminess and flavor.
Remove the pan from the oven and let it rest for 5 minutes before serving.
Garnish with fresh parsley and serve immediately. Enjoy your Mediterranean Chicken with Vegetables!
Nutrition Facts
Calories |
2782 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.8 g | 202% | |
| Saturated Fat | 39.0 g | 195% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 698 mg | 233% | |
| Sodium | 10838 mg | 471% | |
| Total Carbohydrate | 91.5 g | 33% | |
| Dietary Fiber | 29.8 g | 106% | |
| Total Sugars | 49.1 g | ||
| Protein | 244.9 g | 490% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1101 mg | 85% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 4108 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
