Baked Chicken with Zucchini + Cherry Tomatoes

Here’s a detailed recipe for Baked Chicken with Zucchini and Cherry Tomatoes, a simple, healthy one-pan meal that combines juicy chicken with roasted vegetables.

Ingredients (4 servings)

For the chicken

4 boneless, skinless chicken breasts (or 6 chicken thighs)
2 tbsp olive oil
1 tsp salt
½ tsp black pepper
1 tsp garlic powder
1 tsp dried oregano
1 tsp paprika
½ tsp dried thyme
Juice of ½ lemon

For the vegetables

2 medium zucchini, sliced into half-moons
2 cups cherry tomatoes, whole
1 small red onion, sliced
3 cloves garlic, minced
1 tbsp olive oil
½ tsp salt
¼ tsp black pepper

Optional garnish

Fresh basil or parsley
Crumbled feta cheese
Lemon wedges

Instructions

1. Preheat the oven

Preheat your oven to 400°F (200°C).

2. Season the chicken

In a bowl, combine:

2 tbsp olive oil
Salt
Pepper
Garlic powder
Oregano
Paprika
Thyme
Lemon juice

Coat the chicken thoroughly with the seasoning mixture.

3. Prepare the vegetables

In a large baking dish or sheet pan, toss together:

Zucchini
Cherry tomatoes
Red onion
Garlic
1 tbsp olive oil
Salt and pepper

Spread evenly across the pan.

4. Arrange and bake

Place the seasoned chicken on top of the vegetables.

Bake for 25–35 minutes, depending on thickness, until:

Chicken reaches an internal temperature of 165°F (74°C)
Tomatoes have burst
Zucchini is tender

5. Optional finishing step

For extra color, switch the oven to broil for 2–3 minutes at the end.

6. Serve

Let rest for 5 minutes. Garnish with:

Fresh basil or parsley
Crumbled feta
A squeeze of lemon

Nutrition (approximate per serving)

Calories: 320–380
Protein: 35–40 g
Carbohydrates: 8–12 g
Fat: 14–18 g
Fiber: 2–3 g

Variations

Mediterranean Version

Add:

Kalamata olives
Feta cheese
Extra oregano

Italian Version