Description
This Mediterranean Chicken recipe features tender chicken breasts marinated in vibrant herbs and spices, baked with a medley of colorful vegetables. It’s a healthy and flavorful dish perfect for a weeknight dinner.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (halal-certified)
- 3 tablespoons olive oil
- 2 tablespoons lemon juice (freshly squeezed)
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 1 cup cherry tomatoes, halved
- 1 medium red onion, sliced into wedges
- 1 zucchini, sliced into half-moons
- 1 bell pepper (red, yellow, or orange), cut into strips
- 1/3 cup Kalamata olives, pitted and halved
- 1/4 cup sun-dried tomatoes, chopped
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons crumbled feta cheese (optional)
- Lemon wedges for serving
Instructions
- In a large bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, thyme, smoked paprika, red pepper flakes (if using), salt, and black pepper.
- Add the chicken breasts to the marinade and toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 4 hours for maximum flavor.
- While the chicken marinates, preheat your oven to 400°F (200°C).
- Arrange the cherry tomatoes, red onion, zucchini, bell pepper, Kalamata olives, and sun-dried tomatoes on a large baking sheet or in an oven-safe dish. Drizzle with olive oil, season with salt and black pepper, and toss to coat the vegetables evenly.
- For added flavor, heat a skillet over medium-high heat and add a drizzle of olive oil. Remove the chicken from the marinade and sear for 2–3 minutes per side until golden brown. This step locks in flavor and creates a lovely crust.
- Nestle the marinated or seared chicken breasts among the vegetables on the baking sheet or dish. Pour any remaining marinade over the chicken and vegetables to enhance the flavors.
- Bake in the preheated oven for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.
- Remove the baking sheet from the oven and let the chicken rest for 5 minutes.
- Garnish with fresh parsley and crumbled feta cheese, if desired. Serve warm with lemon wedges for an extra burst of citrusy goodness.
Notes
- Marinating the chicken for longer enhances the flavor.
- Searing the chicken before baking adds a nice crust and locks in juices.
- Adjust the amount of red pepper flakes to your preferred spice level.
- Feel free to add other vegetables, such as eggplant or artichoke hearts.
- Serve with a side of couscous or quinoa for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 chicken breast with vegetables
- Calories: 350
- Sugar: 8g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 100mg
Keywords: mediterranean chicken, baked chicken, healthy chicken recipe, halal chicken, mediterranean diet, chicken and vegetables