Description
A simple yet delicious weeknight meal combining juicy chicken breasts and fresh vegetables, offering a delightful balance of protein and nutrients.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup cherry tomatoes
- 1 zucchini, sliced
- 1 bell pepper, sliced
- 1 red onion, diced
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Feta cheese for topping (optional)
- Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, mix together olive oil, lemon juice, minced garlic, oregano, salt, and pepper.
- Add chicken breasts to the marinade and coat well. Let them marinate for at least 30 minutes.
- On a sheet pan, arrange the marinated chicken and surround it with cherry tomatoes, zucchini, bell pepper, and red onion.
- Drizzle any remaining marinade over the vegetables.
- Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and vegetables are tender.
- Optional: Top with feta cheese and fresh parsley before serving.
Notes
For the best flavor, consider marinating the chicken longer. Make sure to cut your vegetables evenly for optimal cooking.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg