Sheet-Pan Mediterranean Chicken & Vegetables

Ingredients

Serves 4. Tap to check off as you go.

• 4 (5–6 oz) boneless, skinless chicken breasts (or thin-cut cutlets)
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 medium zucchini, sliced into half-moons
• 1 red onion, cut into wedges
• 1 cup cherry tomatoes
• 1/3 cup kalamata olives
• 1 lemon
• 3 tbsp olive oil
• 2 tsp dried oregano
• 1 tsp garlic powder
• 3/4 tsp kosher salt

Instructions

1. Heat the oven to 425°F and line a large rimmed baking sheet with parchment.
2. Whisk the olive oil, juice of half the lemon, oregano, garlic powder, salt and a few grinds of pepper.
3. Toss the peppers, zucchini, onion and tomatoes with half the dressing and spread them on the pan.
4. If the chicken breasts are thick, pound them to an even 3/4 inch. Brush with the remaining dressing and nestle them among the vegetables.
5. Roast 20–25 minutes, until the chicken reaches 165°F and the vegetables are tender and browned at the edges.
6. Scatter the olives over the top, add the remaining lemon cut into wedges, and serve.