Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 large zucchinis, sliced
- 1 pint cherry tomatoes
- 1 red onion, sliced
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- Fresh basil and lemon wedges (for garnish)
Instructions
- Preheat your oven to 400°F (200°C). In a small bowl, mix together oregano, thyme, smoked paprika, salt, and black pepper. Combine 2 tablespoons olive oil and minced garlic for the marinade.
- Brush the chicken breasts with the garlic olive oil mixture and rub with the seasoning blend. Let marinate for 10-15 minutes.
- Place the chicken on a large baking sheet. Arrange the sliced zucchinis, cherry tomatoes, and sliced red onions around the chicken. Drizzle remaining olive oil over vegetables and season with salt and pepper.
- Bake in the preheated oven for 25-30 minutes until the chicken reaches 165°F (74°C). The vegetables should be tender and roasted.
- Remove from oven, let rest for 5 minutes, then garnish with chopped fresh basil and lemon wedges. Serve hot with your favorite side.
Notes
- For extra flavor, add Kalamata olives or artichoke hearts.
- Crumbled feta cheese can be added before serving for extra creaminess.
- Use chicken thighs instead of breasts for juicier results.
- Swap vegetables such as bell peppers or eggplant for variety.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Gluten-Free, Ketogenic, Low-Carb, Paleo
Nutrition
- Serving Size: 1 chicken breast with vegetables
- Calories: 350 kcal Kcal
- Sugar: 7 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 40 g
- Cholesterol: 110 mg