Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 medium zucchinis (sliced into rounds)
- 1 red bell pepper (sliced)
- 1 yellow bell pepper (sliced)
- 1 red onion (sliced)
- 1/4 cup olive oil
- 3 tablespoons lemon juice
- 2 teaspoons dried oregano
- 2 teaspoons garlic powder
- Salt and pepper (to taste)
- 1/2 cup Kalamata olives (pitted and halved)
- 1/2 cup feta cheese (crumbled, for topping)
- Fresh parsley (chopped, for garnish, optional)
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 400°F (200°C).
Step 2: Marinate the Chicken
- In a small bowl, whisk together the olive oil, lemon juice, dried oregano, garlic powder, salt, and pepper.
- Place the chicken breasts in a large resealable bag or bowl. Pour the marinade over the chicken, ensuring it is well coated. Let it marinate for at least 15 minutes (or up to 2 hours in the refrigerator for more flavor).
Step 3: Prepare the Vegetables
- On a large sheet pan, arrange the sliced zucchini, bell peppers, and red onion. Drizzle with a little olive oil and season with salt and pepper. Toss to coat.
Step 4: Roast
- Remove the chicken from the marinade and place it on the sheet pan with the vegetables.
- Roast in the preheated oven for 25–30 minutes, or until the chicken is cooked through (internal temperature of 165°F or 74°C) and the vegetables are tender.
Step 5: Add Olives and Feta
- In the last 5 minutes of cooking, sprinkle the Kalamata olives and crumbled feta cheese over the chicken and vegetables. Return to the oven to warm through.
Step 6: Serve
- Remove from the oven and let cool slightly. Garnish with fresh parsley if desired and serve warm.
- Prep Time: 15
- Cook Time: 25