Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, cut into 1-inch cubes
  • 3 medium zucchini, sliced into 1/2-inch thick half-moons
  • 1 cup cherry tomatoes, whole
  • 1 small red onion, cut into 1-inch wedges
  • 3 tbsp extra virgin olive oil
  • 4 cloves garlic, minced
  • 1 tbsp dried oregano
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/2 tsp red pepper flakes
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup fresh parsley, chopped
  • 1 medium lemon, zested and juiced

Instructions:

  1. Preheat your oven to 400°F (200°C) and place your sheet pan inside to get hot.
  2. In a large bowl, whisk 3 tbsp olive oil, 4 cloves minced garlic, 1 tbsp oregano, 1 tsp smoked paprika, 1 tsp salt, 1/2 tsp pepper, and 1/2 tsp red pepper flakes.
  3. Cube 1.5 lbs chicken breasts into 1 inch pieces. Note: Consistency is key for even cooking.
  4. Cut 3 medium zucchini into 1/2 inch thick half moons and wedge the 1 small red onion.
  5. Toss the chicken, zucchini, cherry tomatoes, and onion in the bowl until every piece is glossy and coated.
  6. Carefully remove the hot pan from the oven and spread the mixture in a single layer.
  7. Slide the pan into the oven and bake for 20 minutes until the chicken is opaque and the zucchini edges are golden.
  8. Sprinkle 1/2 cup crumbled feta over the top and roast for another 5 minutes until the cheese is soft and warm.
  9. Remove from the oven and immediately shower with the zest and juice of 1 lemon and 1/4 cup fresh parsley.
  10. Let the pan sit for 3 minutes until the juices settle and the aromas intensify.