Ingredients
Scale
- 4 boneless, skinless chicken breasts or thighs
- 2 zucchinis, sliced into rounds
- 1 pint cherry tomatoes
- 1 red onion, sliced
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- Fresh parsley or basil, for garnish
Instructions
- Preheat your oven to 400°F (200°C). In a small bowl, whisk together olive oil, garlic, oregano, thyme, smoked paprika, salt, and pepper. Toss the chicken breasts with half of the seasoned oil mixture. Toss the zucchini, cherry tomatoes, and red onion with the remaining oil mixture.
- Line a baking sheet with parchment paper or a silicone baking mat. Arrange the chicken on one side of the sheet. Spread the vegetables evenly around the chicken, ensuring a single layer for even roasting.
- Bake for 25-30 minutes, until the chicken is cooked through and the vegetables are tender. For extra crispiness, broil for 2-3 minutes. Garnish with fresh herbs before serving.
Notes
- Let leftovers cool completely before storing in an airtight container. Refrigerate for up to 3 days. Reheat in the microwave or skillet until warmed through.
- For added flavor, serve with whole-grain rice, quinoa, or crusty bread. A squeeze of lemon or a drizzle of balsamic glaze enhances the dish.
- Prep Time: 10-15 minutes
- Cook Time: 25-30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
- Diet: Low-Carb, Gluten-Free, Dairy-Free
Nutrition
- Serving Size: 1 plate
- Calories: 350 Kcal
- Sugar: 6g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 90mg