This Mediterranean inspired sheet pan meal is packed with flavor and comes together in just about 30 minutes. It's a perfect, balanced dinner featuring roasted chicken and vegetables, served with a refreshing lemon yogurt sauce.
1. Cube the chicken breasts.
2. In a large bowl, combine half of the dried oregano, dried basil, garlic powder, 1 teaspoon of kosher salt, and 2 tablespoons of olive oil to make a marinade.
3. Add the cubed chicken to the marinade, toss to coat, and refrigerate for one hour.
4. Preheat the oven to 425°F. Line a sheet pan with parchment paper.
5. Spread the sliced red onion, bell peppers, and zucchinis on the sheet pan.
6. Coat the vegetables with the remaining dried herbs, 1 teaspoon of kosher salt, and drizzle with olive oil.
7. Spread evenly and add the marinated chicken on top.
8. Roast for 20-25 minutes until the chicken is fully cooked with an internal temperature of 165°F.
9. While roasting, make the lemon yogurt sauce by combining Greek yogurt, minced garlic, lemon juice, dried oregano, finely chopped mint, kosher salt, and olive oil in a small bowl. Stir and refrigerate until ready to use.
10. Remove the sheet pan from the oven and let it cool for five minutes.
11. Drain excess water from zucchini if necessary.
12. Serve with brown rice, yogurt sauce, and topped with fresh parsley and mint.
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