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