Tender chicken, feta, and pomegranate baked with Mediterranean veggies for bright color and flavor in every bite.
# Components:
→ Chicken
01 - 4 boneless, skinless chicken breasts (approximately 5.3 ounces each)
02 - 2 tablespoons olive oil
03 - 1 teaspoon smoked paprika
04 - 1 teaspoon dried oregano
05 - 1/2 teaspoon ground cumin
06 - 1 teaspoon sea salt
07 - 1/2 teaspoon freshly ground black pepper
→ Vegetables
08 - 1 large red onion, cut into wedges
09 - 2 red bell peppers, sliced
10 - 1 small zucchini, sliced into half-moons
11 - 7 ounces cherry tomatoes, halved
→ Garnishes & Finishing
12 - 4.2 ounces feta cheese, crumbled
13 - 3.5 ounces pomegranate seeds
14 - 2 tablespoons fresh parsley, chopped
15 - 1 lemon, cut into wedges
# Directions:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or aluminum foil to facilitate cleanup.
02 - In a large mixing bowl, combine olive oil, smoked paprika, dried oregano, ground cumin, sea salt, and freshly ground black pepper. Add chicken breasts and toss to coat thoroughly.
03 - Place seasoned chicken breasts onto the prepared baking sheet. Distribute red onion wedges, bell pepper slices, zucchini, and cherry tomato halves evenly around the chicken.
04 - Lightly drizzle the vegetables with additional olive oil if desired. Season with a small pinch of salt and black pepper.
05 - Roast in the preheated oven for 30 to 35 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and beginning to caramelize.
06 - Remove sheet pan from the oven. Immediately sprinkle crumbled feta cheese and pomegranate seeds over the hot chicken and vegetables.
07 - Garnish with chopped fresh parsley and serve hot with lemon wedges on the side.
