why make this recipe
One-Pan Chicken Feta Pomegranate is a simple yet delicious recipe that brings together tender chicken, vibrant vegetables, and flavorful accents. This meal is not only easy to make but also perfect for a busy weeknight dinner. The combination of feta cheese and pomegranate seeds adds a unique twist that elevates the entire dish. Plus, cooking everything on one pan means less cleanup for you!
how to make One-Pan Chicken Feta Pomegranate
Ingredients:
- 4 boneless, skinless chicken breasts (150 g each)
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp dried oregano
- ½ tsp ground cumin
- 1 tsp sea salt
- ½ tsp freshly ground black pepper
- 1 large red onion, cut into wedges
- 2 red bell peppers, sliced
- 1 small zucchini, sliced into half-moons
- 200 g cherry tomatoes, halved
- 120 g feta cheese, crumbled
- 100 g pomegranate seeds (arils)
- 2 tbsp fresh parsley, chopped
- 1 lemon, cut into wedges
Directions:
- Preheat the oven to 220°C (425°F). Line a large sheet pan with parchment paper or foil for easy cleanup.
- In a large bowl, combine olive oil, smoked paprika, oregano, cumin, salt, and pepper. Add the chicken breasts and toss to coat evenly.
- Arrange the chicken breasts on the prepared sheet pan.
- Scatter the red onion wedges, bell pepper slices, zucchini, and cherry tomatoes evenly around the chicken. Drizzle the vegetables lightly with a bit more olive oil and season with a pinch of salt and pepper.
- Roast in the preheated oven for 30–35 minutes, or until the chicken is cooked through (internal temperature 74°C/165°F) and the vegetables are tender and caramelized.
- Remove from the oven. Immediately sprinkle the crumbled feta and pomegranate seeds over the hot chicken and vegetables.
- Garnish with chopped parsley and serve with lemon wedges on the side.
how to serve One-Pan Chicken Feta Pomegranate
Serve this dish warm, with the lemon wedges squeezed over the top for some zest. It pairs well with a side of rice or crusty bread to soak up the delicious juices.
how to store One-Pan Chicken Feta Pomegranate
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave before serving again.
tips to make One-Pan Chicken Feta Pomegranate
- For extra flavor, marinate the chicken in the olive oil and spices for an hour before cooking.
- Feel free to add any vegetables you like or have on hand. This dish is very versatile.
- If you want a little more crunch, you can sprinkle some nuts, like walnuts or almonds, on top before serving.
variation
You can replace the chicken with salmon or tofu for a different protein option. You can also use different types of cheese, like goat cheese, if you prefer.
FAQs
1. Can I use frozen chicken breasts?
Yes, you can use frozen chicken breasts, but make sure to thaw them before marinating and cooking.
2. How can I make this recipe spicier?
You can add some chili flakes or spicy seasoning to the spice mix to give it a kick.
3. Can I prepare this dish in advance?
Yes, you can prep the chicken and vegetables the night before. Just keep them in the fridge and roast them when you’re ready to eat.
One-Pan Chicken Feta Pomegranate
- Total Time: 50 minutes
- Yield: 4 servings
- Diet: Gluten-Free
Description
A simple yet delicious one-pan meal featuring tender chicken, vibrant vegetables, and a unique twist of feta cheese and pomegranate seeds.
Ingredients
- 4 boneless, skinless chicken breasts (150 g each)
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp dried oregano
- ½ tsp ground cumin
- 1 tsp sea salt
- ½ tsp freshly ground black pepper
- 1 large red onion, cut into wedges
- 2 red bell peppers, sliced
- 1 small zucchini, sliced into half-moons
- 200 g cherry tomatoes, halved
- 120 g feta cheese, crumbled
- 100 g pomegranate seeds (arils)
- 2 tbsp fresh parsley, chopped
- 1 lemon, cut into wedges
Instructions
- Preheat the oven to 220°C (425°F). Line a large sheet pan with parchment paper or foil for easy cleanup.
- In a large bowl, combine olive oil, smoked paprika, oregano, cumin, salt, and pepper. Add the chicken breasts and toss to coat evenly.
- Arrange the chicken breasts on the prepared sheet pan.
- Scatter the red onion wedges, bell pepper slices, zucchini, and cherry tomatoes evenly around the chicken. Drizzle the vegetables lightly with a bit more olive oil and season with a pinch of salt and pepper.
- Roast in the preheated oven for 30–35 minutes, or until the chicken is cooked through (internal temperature 74°C/165°F) and the vegetables are tender and caramelized.
- Remove from the oven. Immediately sprinkle the crumbled feta and pomegranate seeds over the hot chicken and vegetables.
- Garnish with chopped parsley and serve with lemon wedges on the side.
Notes
For extra flavor, marinate the chicken in the olive oil and spices for an hour before cooking. Feel free to add any vegetables you have on hand.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean