This Mediterranean-inspired chicken dinner is a perfect blend of vibrant flavors, wholesome ingredients, and satisfying textures—all ready in under 40 minutes! Roasting the chicken and vegetables together ensures juicy, flavorful chicken and beautifully caramelized veggies. The lemon herb yogurt provides a cool, tangy contrast that brightens the entire dish and keeps it feeling light. By salting the chicken early, you lock in juiciness while building flavor right from the start. Packed with protein and fiber, this meal is both filling and aligned with weight loss goals, making it a dinner you’ll crave again and again.
Ingredients
Instructions
Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
Pat chicken breasts dry and place in a bowl. Drizzle with 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp pepper, oregano, and smoked paprika. Toss to coat evenly. Let stand while prepping vegetables (salt early for best flavor).
Spread zucchini, bell pepper, red onion, and cherry tomatoes on the baking sheet. Drizzle with remaining 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper. Toss to coat and push vegetables to the edges, leaving space in the center for chicken.
Place chicken breasts in the center of the baking sheet. Roast for 22-25 minutes, until chicken is cooked through (internal temp 165°F) and vegetables are tender and caramelized.
Meanwhile, in a small bowl, mix Greek yogurt, grated garlic, lemon zest and juice, and parsley. Taste and adjust seasoning with a pinch of salt if needed (use acid to brighten).
Let chicken rest for 3-5 minutes after roasting, then slice. Serve with roasted vegetables and a generous dollop of lemon herb yogurt.