Description
A delicious and easy One-Pan Chicken Feta Pomegranate meal that’s perfect for any occasion.
Ingredients
Scale
- 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 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 a deeper flavor, marinate the chicken in the spice mixture for 30 minutes before cooking.
- Feel free to substitute any seasonal vegetables you have on hand.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 45 g
- Cholesterol: 140 mg