Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, cut into 1-inch cubes
  • 2 tbsp extra virgin olive oil
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • ½ tsp smoked paprika
  • ½ tsp kosher salt
  • ¼ tsp cracked black pepper
  • 2 medium zucchinis, sliced into ½-inch rounds
  • 1 cup cherry tomatoes, whole
  • ½ red onion, cut into 1-inch wedges
  • 1 tbsp extra virgin olive oil
  • ½ tsp dried oregano
  • ¼ tsp kosher salt
  • ¼ cup crumbled feta cheese
  • 2 tbsp fresh parsley, chopped
  • 1 lemon, cut into wedges

Instructions:

  1. Preheat your oven to 400°F (200°C). Line your rimmed sheet pan with parchment paper. Pat the chicken cubes dry with a paper towel to ensure a golden-brown sear.
  2. In a large mixing bowl, whisk together 2 tbsp olive oil, 1 tsp oregano, garlic powder, paprika, salt, and pepper. Toss the chicken cubes in the mixture until well-coated.
  3. In a separate bowl, toss the zucchini, cherry tomatoes, and red onion with 1 tbsp olive oil, ½ tsp dried oregano, and ¼ tsp salt.
  4. Spread the chicken in a single layer in the center of the pan. Arrange the zucchini and vegetables around the chicken, ensuring nothing is overlapping.
  5. Roast for 25 to 30 minutes until the chicken is opaque (internal temperature 165°F) and the zucchini edges are charred and golden.
  6. Remove from oven and garnish with crumbled feta cheese and chopped fresh parsley. Serve with lemon wedges.