Mediterranean Chicken and Vegetables
A flavorful Mediterranean-inspired dish featuring marinated chicken and a colorful array of roasted vegetables, perfect for a wholesome dinner.
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Ingredients
Yields 4 servings
- (4) chicken breasts
- (1/4 cups) olive oil
- (2 tablespoons) lemon juice
- (2 teaspoons) dried oregano
- (2 teaspoons) garlic powder
- (1 teaspoon) salt
- (1/2 teaspoons) black pepper
- (1) red bell pepper, chopped
- (1) yellow bell pepper, chopped
- (1) zucchini, sliced
- (1) red onion, chopped
- (1 cup) cherry tomatoes, halved
- (1/4 cups) fresh parsley, chopped
Instructions
- 1
In a bowl, combine 1/4 cup olive oil, 2 tablespoons lemon juice, 2 teaspoons dried oregano, 2 teaspoons garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper to create a marinade. Add 2/4 teaspoon black pepper.
- 2
Add 4 chicken breasts to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes.
- 3
Preheat the oven to 400°F (200 °C).
- 4
On a large baking sheet, combine 1 red bell pepper, 1 yellow bell pepper, 1 zucchini, 1 red onion, and 1 cup cherry tomatoes. Drizzle with a little olive oil and season with salt and pepper.
- 5
Remove the chicken from the marinade and place it on the baking sheet with the vegetables.
- 6
Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender.
- 7
Once done, remove from the oven and let it rest for 5 minutes.
- 8
Serve the chicken and vegetables on a platter, garnished with 1/4 cup fresh parsley.
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