Ingredients:

  • 1.5 lbs boneless, skinless chicken breast, cut into ½-inch cubes
  • 2 medium zucchini, sliced into ½-inch half-moons
  • 1 cup grape tomatoes, halved
  • ½ red onion, thinly sliced
  • 3 cloves garlic, minced
  • ½ cup Kalamata olives, pitted and halved
  • 3 tbsp extra virgin olive oil
  • 1 tbsp dried oregano
  • 1 tsp smoked paprika
  • ½ tsp dried basil
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 tbsp fresh lemon juice
  • ½ cup crumbled feta cheese
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or grease lightly with oil.
  2. In a large mixing bowl, combine the cubed chicken, zucchini half-moons, halved tomatoes, sliced red onion, minced garlic, and halved Kalamata olives.
  3. Add olive oil, lemon juice, oregano, smoked paprika, basil, salt, and pepper. Toss thoroughly until all ingredients are evenly coated.
  4. Spread the mixture in a single layer on the prepared baking sheet. Bake for 25–30 minutes until the chicken is opaque and zucchini has charred edges.
  5. Remove from oven, sprinkle with crumbled feta cheese, and return to the oven for 3–5 minutes until the feta is softened and slightly browned.
  6. Garnish with fresh parsley and serve.