Roasted Chicken & Veggie Feta Bake
Tender chicken breast (or thighs) roasted with a medley of colorful vegetables, seasoned with Mediterranean herbs, and topped with creamy, tangy feta cheese. Everything bakes together in one dish for maximum flavor and minimal cleanup.
Time
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes
Serves: 4
Ingredients
Protein & Veggies
1.5 lbs (680 g) boneless, skinless chicken breasts (or thighs)
1 red bell pepper, cut into chunks
1 yellow bell pepper, cut into chunks
1 medium zucchini, sliced into half-moons
1 small red onion, cut into wedges
1 cup cherry tomatoes
2 tbsp olive oil
2 tsp dried oregano
1 tsp dried thyme
½ tsp garlic powder
½ tsp smoked paprika
Salt & pepper, to taste
Topping
6 oz (170 g) feta cheese, cut into small cubes or crumbled
Fresh parsley, chopped
Optional: lemon wedges for serving
Instructions
1. Preheat & Prep
Preheat oven to 400°F (200°C).
Lightly oil a large baking dish or sheet pan.
2. Season the Chicken
Pat chicken dry and place in the baking dish.
Drizzle with 1 tbsp olive oil, sprinkle with half the oregano, thyme, garlic powder, paprika, salt, and pepper. Rub to coat.
3. Prep the Veggies
In a large bowl, toss bell peppers, zucchini, onion, and cherry tomatoes with remaining olive oil and spices.
Spread vegetables evenly around the chicken in the baking dish.
4. Bake
Roast for 25 minutes.
Remove from oven, scatter feta cheese over the chicken and vegetables.
Return to oven for another 8–10 minutes, or until chicken reaches 165°F (74°C) internal temperature.
5. Serve
Garnish with fresh parsley.
Serve warm, optionally with lemon wedges for brightness.
Notes & Tips
Add carbs: Serve with warm pita, roasted potatoes, or over couscous.
For juicier chicken: Use thighs instead of breasts.
Extra flavor: Add whole garlic cloves or drizzle with balsamic glaze after baking.
Frequently Asked Questions
Q: Can I make this vegetarian?
Yes — swap chicken for chickpeas or halloumi cheese and adjust baking time.
Q: Can I prep this ahead?
You can assemble everything (without feta) up to 12 hours ahead and refrigerate, then bake when ready.
Nutritional Information
Calories: ~420
Protein: 39g
Carbs: 14g
Fat: 22g
Fiber: 4g
Sugar: 6g