Description
Whipping up One Pan Chicken Feta Pomegranate brings Mediterranean magic to your dinner table with minimal cleanup and maximum flavor. Sizzling chicken, tangy feta, and sweet pomegranate seeds create a simple yet delicious meal that will have your family asking for seconds.
Ingredients
Scale
Main Ingredients:
- 4 boneless, skinless chicken breasts
- 200 g cherry tomatoes
- 1 large red onion
- 2 red bell peppers
- 1 small zucchini
Supporting Ingredients:
- 120 g feta cheese
- 100 g pomegranate seeds
Seasoning and Garnish:
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons fresh parsley
- 1 lemon
Instructions
- Preheat your oven to 425°F and line a large sheet pan with parchment paper for simple cleanup.
- Mix 2 tablespoons olive oil, 1 teaspoon smoked paprika, 1 teaspoon oregano, ½ teaspoon cumin, 1 teaspoon salt, and ½ teaspoon pepper in a bowl.
- Coat your 4 chicken breasts thoroughly with the spice mixture, ensuring even coverage.
- Position the seasoned chicken breasts on the prepared sheet pan, spreading them out evenly.
- Distribute red onion wedges, bell pepper slices, zucchini, and halved cherry tomatoes around the chicken.
- Drizzle the vegetables with a small amount of olive oil and sprinkle with a pinch of additional salt and pepper.
- Roast the sheet pan in the 425°F oven for 30-35 minutes until chicken reaches 165°F internal temperature and vegetables look caramelized.
- Remove the pan from the oven and immediately scatter 4 ounces crumbled feta cheese over the hot dish.
- Sprinkle 3.5 ounces pomegranate seeds across the chicken and vegetables.
- Garnish with 2 tablespoons chopped fresh parsley and serve with lemon wedges alongside the pan.
Notes
- For maximum flavor, marinate the chicken in the spice mixture for 30 minutes before cooking to help the seasonings penetrate deeply.
- Check chicken doneness with a meat thermometer to ensure it reaches 74°C/165°F without overcooking, which can make the meat dry.
- Use freshly crumbled feta instead of pre-crumbled for better texture and a more authentic taste that melts slightly on the hot dish.
- When choosing zucchini, select smaller, firmer ones that will roast evenly and maintain a good texture without becoming mushy.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Category: One-Skillet
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4
- Calories: 335 kcal
- Sugar: 7 g
- Sodium: 580 mg
- Fat: 19 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 90 mg