🛒 Ingredients (Serves 3–4)
🍗 Chicken & Vegetables
- 2 boneless, skinless chicken breasts (or thighs), cut into chunks
- 2 medium zucchini (sliced into half-moons)
- 1 cup cherry tomatoes (halved)
- ½ red onion (thinly sliced)
- 3 cloves garlic (minced)
🌿 Seasoning
- 3 tbsp olive oil
- 1 tsp dried oregano
- ½ tsp dried thyme
- ½ tsp paprika
- Salt & black pepper (to taste)
🧀 Topping
- ½–¾ cup feta cheese (crumbled)
- 2 tbsp fresh parsley (chopped)
- Optional: fresh lemon juice
👨🍳 Step-by-Step Instructions
1️⃣ Preheat Oven
- Set oven to 200°C (400°F)
- Lightly grease a baking dish or line a sheet pan
2️⃣ Prep Ingredients
- Cut chicken into evenly sized chunks (for even cooking)
- Slice zucchini, tomatoes, and onion
- Mince garlic
👉 Keeping pieces similar in size helps everything cook evenly
3️⃣ Season Everything
In a large bowl:
- Add chicken, zucchini, tomatoes, onion, and garlic
- Drizzle olive oil over the mixture
- Sprinkle oregano, thyme, paprika, salt, and pepper
👉 Toss thoroughly until everything is well coated
4️⃣ Arrange on Pan
- Spread mixture in a single layer on baking dish or sheet pan
- Avoid overcrowding (use 2 pans if needed)
👉 Crowding causes steaming instead of roasting
5️⃣ Bake
- Bake for 20–25 minutes
- Stir halfway through for even cooking
✅ Chicken should reach 74°C (165°F)
✅ Veggies should be tender with slight browning
6️⃣ Add Feta
- Remove pan from oven
- Sprinkle crumbled feta evenly on top
- Return to oven for 5 minutes
👉 Feta should soften slightly but not fully melt
7️⃣ Garnish & Serve
- Sprinkle fresh parsley
- Add a squeeze of lemon juice for brightness 🍋
- Serve immediately
🍽️ Serving Ideas
- Over rice or quinoa
- With couscous
- Alongside warm pita bread
- Or enjoy as a low-carb meal on its own
🌿 Flavor Profile
- Bright & tangy → feta + lemon
- Herbaceous → oregano & thyme
- Savory & juicy → roasted chicken & tomatoes
- Slightly smoky → paprika
 Nutrition Info (Approx. per serving)
- Calories: 350–420 kcal
- Protein: 30–35 g
- Carbs: 10–15 g
- Fat: 22–26 g
- Fiber: 3–4 g
 Pro Tips
- Use chicken thighs for extra juiciness
- Broil for last 2–3 minutes for a golden top
- Add olives or capsicum for more Mediterranean flavor
- Marinate 30 mins ahead for deeper taste
 Q&A Section
Q1: Can I make this ahead of time?
Yes!
- Prep everything and refrigerate (uncooked) up to 24 hours
- Bake fresh when ready
Q2: Can I use other vegetables?
Absolutely:
- Bell peppers
- Mushrooms
- Eggplant
- Broccoli
Q3: How do I keep chicken from drying out?
- Don’t overbake
- Cut evenly sized pieces
- Use thighs instead of breast if preferred
Q4: Is this keto-friendly?
Yes!
- Naturally low-carb
- Just avoid serving with rice or bread
Q5: Can I cook this on stovetop instead?
Yes:
- Use a large pan
- Cook chicken first, then veggies
- Add feta at the end and cover briefly
Q6: How do I store leftovers?
- Fridge: up to 3–4 days
- Reheat in oven or pan for best texture
Q7: Can I freeze it?
- Freeze without feta for best results
- Add fresh feta when reheating
Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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