Sun-soaked flavors burst forth in this Sheet Pan Mediterranean Chicken & Zucchini, turning an ordinary weeknight into a culinary celebration. With just one tray, this recipe brings together juicy chicken breasts, vibrant zucchini rounds, rainbow bell peppers, and sweet red onion wedges, all kissed by olive oil and Mediterranean herbs. It’s the kind of meal that makes your kitchen smell like a seaside taverna, where every bite feels like a mini vacation. Whether you’re a busy parent juggling work and life or a hungry home cook craving something easy yet satisfying, this one-pan wonder delivers on taste, simplicity, and cleanup. And with a prep time of just 15 minutes, cooking time of 30 minutes, and a five-minute rest, you’ll be sitting down to dinner faster than you can say “feta cheese.”
What makes this dish shine isn’t only its ease—it’s the vibrant medley of colors and textures that pack each forkful with excitement. The chicken soaks up aromatic oregano, basil, and garlic powder, while the zucchini and peppers roast into tender, slightly caramelized perfection. Topped off with tangy feta, salty Kalamata olives, and bright parsley, this Mediterranean chicken and vegetable feast is a healthy meal that still feels indulgent. At around 400 calories per serving, it ticks the boxes for an easy dinner or a hearty lunch, and it’s rated beginner-friendly—making it perfect for cooks of all skill levels. If you’re looking for a sheet pan recipe that marries wholesome ingredients with bold flavors, look no further. Let’s transform your next dinner into a Mediterranean escape!
KEY INGREDIENTS IN SHEET PAN MEDITERRANEAN CHICKEN & ZUCCHINI
Before you dive into the recipe, gather these simple yet vibrant ingredients. Each one plays a starring role, from the savory protein to the bright garnishes that elevate every bite.
- Chicken Breasts
Boneless, skinless chicken breasts are lean and versatile, soaking up Mediterranean herbs and spices beautifully. They form the protein-packed centerpiece of this sheet pan meal.
- Zucchini Rounds
Sliced into evenly sized rounds, zucchini becomes tender and slightly caramelized when roasted, adding a mild, refreshing texture that balances the richer flavors.
- Red Onion Wedges
Red onion brings a sweet-savory punch as it softens in the oven. Its layers create pockets for olive oil and seasoning, bursting with flavor in every bite.
- Red Bell Pepper
These slices add a crisp, sweet note and vibrant color. Roasted red bell peppers deepen in sweetness and complement the tangy feta cheese.
- Yellow Bell Pepper
Just like their red counterparts, yellow bell peppers introduce a touch of sunshine on the baking sheet, enhancing the visual appeal and providing a fresh crunch.
- Olive Oil
High-quality extra virgin olive oil helps roast the chicken and vegetables to golden perfection. It also adds richness and supports the spread of dried herbs.
- Dried Oregano
A staple in Mediterranean cooking, dried oregano lends an earthy, slightly peppery aroma that pairs perfectly with chicken and vegetables.
- Dried Basil
Sweet and aromatic, dried basil layers in herbaceous notes that bring the dish closer to the flavors of Greece and Italy.
- Garlic Powder
An easy way to introduce savory depth, garlic powder infuses the chicken and veggies with warm, garlicky undertones without the fuss of fresh cloves.
- Salt and Pepper
Simple seasoning staples, salt enhances all the flavors, while freshly cracked black pepper adds a subtle kick and complexity.
- Lemon Slices
Thin lemon wheels roast alongside the chicken, releasing bright citrus oils that cut through the richness and tie all the flavors together.
- Feta Cheese
Crumbled atop the hot sheet pan, tangy feta melts slightly and creates creamy pockets of flavor that contrast with the roasted vegetables.
- Kalamata Olives
Pitted and halved, these briny olives add bursts of savory complexity, bringing an authentic Greek touch to the meal.
- Fresh Parsley
Chopped parsley is the final flourish, lending a burst of color and a fresh, herbaceous finish to every serving.
HOW TO MAKE SHEET PAN MEDITERRANEAN CHICKEN & ZUCCHINI
Let’s walk through how this simple sheet pan becomes a Mediterranean masterpiece. From preheating the oven to the final garnish, each step builds layers of flavor without any extra pots or pans.
1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or foil for easy cleanup. This ensures even heat distribution and prevents sticking while you focus on the juicy chicken and veggies.
2. Arrange the chicken breasts on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil, then generously sprinkle with dried oregano, dried basil, garlic powder, salt, and pepper. Use your hands to massage the seasoning into the meat, ensuring every surface is coated.
3. In a large bowl, combine the zucchini slices, red onion wedges, and bell pepper slices. Drizzle with the remaining tablespoon of olive oil, season with salt and pepper, and toss until each piece is evenly coated. This step guarantees that the vegetables roast to a beautifully caramelized finish.
4. Arrange the seasoned vegetables in a single layer around the chicken on the baking sheet. Position the lemon slices on top of the chicken and nestled amongst the veggies. These citrus rounds will steam slightly, infusing the entire pan with bright, tangy flavor.
5. Place the sheet pan in the preheated oven and bake for 25–30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F) and the vegetables have softened and developed golden edges.
6. Carefully remove the tray from the oven. Sprinkle the chicken and vegetables evenly with crumbled feta cheese and halved Kalamata olives. Return the sheet pan to the oven for an additional 5 minutes to allow the cheese to soften and the olives to release their briny oils.
7. Once everything is warmed through and the feta has slightly melted, remove the pan and garnish with freshly chopped parsley. Let the dish rest for 5 minutes before serving, allowing the juices to redistribute and flavors to meld.
SERVING SUGGESTIONS FOR SHEET PAN MEDITERRANEAN CHICKEN & ZUCCHINI
Serving this vibrant Mediterranean feast is half the fun—think of it as a mini celebration on your dinner table. With a few simple accompaniments, you can elevate this dish from a practical weeknight meal to a memorable gathering.
- Warm Pita Bread
Toast or lightly grill whole-wheat or white pita rounds until they’re soft and pliable. Use them to scoop up chicken, veggies, and tangy feta for a hands-on, communal dining experience.
- Greek Salad
Toss together crisp cucumber, juicy cherry tomatoes, red onion, and a handful of olives. Dress with olive oil, lemon juice, and a sprinkle of oregano for a refreshing side that echoes the main flavors.
- Fluffy Couscous or Quinoa
Cook couscous or quinoa according to package directions, then fluff with a fork and stir in chopped parsley and a drizzle of olive oil. These grains soak up the pan juices beautifully and make the meal more substantial.
- Homemade Tzatziki Sauce
Combine yogurt, grated cucumber, minced garlic, lemon juice, and dill for a cool, creamy dip. Dollop it over your chicken and veggies or serve it on the side for an extra layer of Mediterranean charm.
HOW TO STORE SHEET PAN MEDITERRANEAN CHICKEN & ZUCCHINI
After enjoying this colorful sheet pan meal, you’ll want to keep those leftovers tasting fresh and vibrant. Proper storage can extend the life of this dish for lunches, quick dinners, or even a last-minute snack.
- Refrigerator Storage
Transfer cooled leftovers into an airtight container and refrigerate for up to 3–4 days. The chicken and veggies maintain their flavor well, and the feta will soften further, enriching the overall taste.
- Freezer-Friendly Packs
For longer storage, divide the cooled components into freezer-safe bags or containers. Remove as much air as possible, then freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Meal-Prep Containers
Portion out individual servings in separate containers, layering chicken, vegetables, and a few lemon slices. Grab-and-go lunches become a breeze, and you can reheat them in the microwave or oven for a minute or two.
- Reheating Tips
To keep the chicken juicy, reheat in a 350°F oven for about 10 minutes, covered with foil. If microwaving, add a splash of water or olive oil and cover loosely to retain moisture.
CONCLUSION
This Sheet Pan Mediterranean Chicken & Zucchini recipe is proof that weeknight dinners can be both effortless and extraordinary. By combining humble ingredients like chicken breasts, zucchini, bell peppers, and red onion with classic Mediterranean seasonings, you create a dish that’s bursting with flavor, color, and texture. The tang of lemon, the creamy pockets of feta, and the briny bite of Kalamata olives make each bite feel like a tiny escape to the sun-soaked shores of the Mediterranean. With a total cook time of just 30 minutes and minimal cleanup thanks to the one-pan method, this meal is perfect for busy families, meal preppers, and anyone craving an easy dinner that doesn’t skimp on taste.
Feel free to print this article or save it in your favorite recipe collection for those nights when you need a foolproof, healthy meal idea. You’ll also find a handy FAQ below to answer any lingering questions. If you decide to try this recipe, please share your experience! Comments, questions, and feedback are always welcome—whether you swapped in extra veggies, added a special twist, or simply want to tell us how it turned out. Happy cooking and buon appetito!
Sheet Pan Mediterranean Chicken & Zucchini
Description
Bursting with Mediterranean flavors, this sheet pan meal features juicy chicken, vibrant veggies, and tangy feta, all roasted to perfection for an easy weeknight dinner.
Ingredients
Instructions
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Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil for easy cleanup.
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Place the chicken breasts on the baking sheet and drizzle with 1 tablespoon of olive oil. Sprinkle with oregano, basil, garlic powder, salt, and pepper.
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In a large bowl, combine the zucchini slices, red onion wedges, and bell pepper slices with the remaining tablespoon of olive oil. Season with salt and pepper, tossing to coat evenly.
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Arrange the vegetables around the chicken on the baking sheet. Place lemon slices on top of the chicken and amongst the vegetables.
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Bake in the preheated oven for 25-30 minutes or until the chicken is cooked through and the vegetables are tender.
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Remove from oven and sprinkle with feta cheese and Kalamata olives. Return to oven for an additional 5 minutes.
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Once done, garnish with fresh parsley before serving.
Note
- This dish is perfect for meal prepping; divide into portions for easy lunches.
- Try adding other Mediterranean vegetables like cherry tomatoes or eggplant.
- Serve with a side of warm pita bread or a simple green salad for a complete meal.
- Adjust the seasoning to your liking, adding more herbs or spices for extra flavor.
