Mediterranean Chicken & Zucchini Sheet Pan

I love this dish to help us transition from summer to fall. The flavors are amazing and the chicken is really grounding. However, the zucchini helps keep things light. I served this with potatoes, but I also think it would be great in a bowl with some rice. Enjoy!

RECIPE CARD

TIME TO COOK: about 45 minutes (plus one hour of marinating)

INGREDIENTS

• 1 green zucchini (halved medallions)

• 1 yellow zucchini (halved medallions)

• 1 pint cherry tomatoes (halved)

• 1/2 cup red onion (diced)

• 1 tbsp oregano

• 3 cloves garlic (diced)

CHICKEN MARINADE

• 1 tbsp paprika

• 1 tbsp thyme

• 1/2 tbsp oregano

• 1 lemon (juiced)

• 4 cloves garlic (diced)

• 1 lb chicken breasts

INSTRUCTIONS

1. In an airtight container, combine 1 lb chicken breasts, 1 tbsp paprika, 1 tbsp thyme, 1/2 tbsp oregano, 1 lemon worth of juice, and 4 diced cloves of garlic. Allow chicken to marinate for one hour.

2. While chicken is marinating, pre-heat oven to 425F.

3. In a large bowl, combine zucchini, tomatoes, onion, oregano, garlic, salt, pepper and a drizzle of olive oil.

4. Once chicken has marinated, place chicken breasts on the baking sheet then add veggies to the sheet.

5. Place pan in oven for 25 minutes, or until chicken is thoroughly cooked (internal temperature 165F).

6. Serve!

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