Ingredients:

  • 4 Boneless, Skinless Chicken Breasts (approx. 680g), trimmed and cut into 1-inch cubes
  • 1 large Red Bell Pepper, deseeded and cut into large chunks
  • 2 medium Zucchini (300g), quartered lengthwise and chopped into 1-inch pieces
  • 1 large Red Onion, cut into 8 thick wedges
  • 1 pint Cherry or Grape Tomatoes (340g), left whole
  • 2 Tbsp Extra Virgin Olive Oil (30 ml)
  • 2 Tbsp Fresh Lemon Juice (30 ml)
  • 1 tsp Dried Oregano
  • 1/2 tsp Dried Rosemary, finely crushed
  • 3 large Garlic Cloves, finely minced or pressed
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 1/4 cup Reduced-Fat Feta Cheese (60g), crumbled
  • 2 Tbsp Fresh Parsley, chopped finely

Instructions:

  1. Preheat Oven: Set the oven temperature to 400°F (200°C). Line a large baking sheet with parchment paper or foil.
  2. Prep Ingredients: Ensure all chicken is cut uniformly and the vegetables (pepper, zucchini, onion) are prepped into 1-inch chunks/wedges.
  3. Create the Dressing: In a large mixing bowl, whisk together the measured olive oil, lemon juice, dried herbs (oregano and rosemary), minced garlic, salt, and pepper.
  4. Combine Ingredients: Add the cubed chicken, red pepper, zucchini, red onion wedges, and whole cherry tomatoes to the mixing bowl.
  5. Toss Thoroughly: Use your hands or a large spatula to gently toss the ingredients until everything is evenly coated in the lemon-herb dressing, ensuring the oil is well distributed.
  6. Spread on Sheet Pan: Transfer the mixture onto the prepared baking sheet. Crucially, spread the ingredients into a single, uncrowded layer for proper roasting.
  7. Initial Roast: Place the tray in the preheated oven and roast for 25 minutes.
  8. Flip and Return: After 25 minutes, gently flip the chicken and vegetables. Return the pan to the oven for another 10–15 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and vegetables are caramelized.
  9. Garnish and Serve: Remove the tray from the oven. Immediately sprinkle the crumbled reduced-fat feta cheese over the hot mixture. Scatter the fresh parsley over the top and serve immediately.