Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, cut into 1-inch pieces
  • 2 tbsp extra virgin olive oil
  • 2 medium zucchinis, sliced into 1/2-inch thick half-moons
  • 1 cup cherry tomatoes, left whole
  • 0.5 large red onion, sliced into thick wedges
  • 3 cloves garlic, minced
  • 0.5 cup Kalamata olives, pitted and halved
  • 4 oz feta cheese, crumbled
  • 1 tbsp dried oregano
  • 1 tsp smoked paprika
  • 0.5 lemon, juiced
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. In a large mixing bowl, combine the chicken, zucchini, cherry tomatoes, red onion, garlic, and Kalamata olives.
  3. Drizzle the mixture with extra virgin olive oil and lemon juice. Add the dried oregano and smoked paprika. Toss thoroughly by hand to ensure the chicken and vegetables are evenly coated.
  4. Transfer the mixture to a 13x18 inch rimmed baking sheet. Spread the ingredients into a single layer, ensuring they do not overlap to allow for proper roasting.
  5. Place the baking sheet in the oven. Halfway through the cooking time (about 12-15 minutes), sprinkle the crumbled feta cheese evenly over the chicken and vegetables.
  6. Continue roasting for the remaining 10-13 minutes until the chicken reaches an internal temperature of 165°F and the zucchini is tender-crisp.
  7. Remove from the oven, garnish with fresh parsley, and serve with additional lemon wedges if desired.