Ingredients
2 pounds boneless skinless chicken breasts, cut into 1½-inch cubes
1/4 cup extra virgin olive oil
3 tablespoons fresh lemon juice
4 garlic cloves, minced
1 tablespoon dried oregano
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon chili flakes (optional)
2 red bell peppers, chopped
2 yellow bell peppers, chopped
1 large red onion, cut into wedges
2 medium zucchini, sliced thick
1 cup cherry tomatoes
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
Fresh parsley, chopped (optional)
Crumbled feta cheese (optional)
Lemon wedges for serving
Instructions
-
In a large bowl, whisk olive oil, lemon juice, garlic, oregano, paprika, cumin, salt, and pepper.
-
Add cubed chicken and toss until evenly coated. Marinate 30 minutes to 2 hours in the refrigerator.
-
Preheat oven to 425°F (220°C).
-
Toss bell peppers, onion, zucchini, and tomatoes with olive oil, salt, and pepper.
-
Spread vegetables on a large sheet pan. Arrange marinated chicken evenly between vegetables.
-
Roast 20–25 minutes, flipping halfway through, until chicken reaches 165°F and edges are golden.
-
Optional: Broil 2–3 minutes for light charring.
-
Rest 5 minutes. Garnish with parsley and feta before serving.
Notes
Do not overcrowd the pan to ensure proper roasting.
Cut chicken and vegetables evenly for consistent cooking.
For extra flavor, marinate up to 2 hours but not longer due to lemon juice.
Chicken thighs may be substituted for juicier results.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Oven Roasted / Sheet Pan
- Cuisine: Mediterranean
- Diet: Gluten Free