One-Pan Chicken Feta Pomegranate (Printable Version)
# What You Need:
→ Chicken
01 -
4 boneless, skinless chicken breasts (150 g each)
02 -
2 tbsp olive oil
03 -
1 tsp smoked paprika
04 -
1 tsp dried oregano
05 -
½ tsp ground cumin
06 -
1 tsp sea salt
07 -
½ tsp 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 -
200 g cherry tomatoes, halved
→ Garnishes & Finishing
12 -
120 g feta cheese, crumbled
13 -
100 g pomegranate seeds (arils)
14 -
2 tbsp fresh parsley, chopped
15 -
1 lemon, cut into wedges
# Steps to Follow:
01 -
Preheat the oven to 220°C (425°F). Line a large sheet pan with parchment paper or foil for easy cleanup.
02 -
In a large bowl, combine olive oil, smoked paprika, oregano, cumin, salt, and pepper. Add the chicken breasts and toss to coat evenly.
03 -
Arrange the chicken breasts on the prepared sheet pan.
04 -
Scatter the red onion wedges, bell pepper slices, zucchini, and cherry tomatoes evenly around the chicken. Drizzle vegetables lightly with a bit more olive oil and season with a pinch of salt and pepper.
05 -
Roast in the preheated oven for 30–35 minutes, or until the chicken is cooked through (internal temperature 74°C/165°F) and the vegetables are tender and caramelized.
06 -
Remove from the oven. Immediately sprinkle the crumbled feta and pomegranate seeds over the hot chicken and vegetables.
07 -
Garnish with chopped parsley and serve with lemon wedges on the side.
# Additional Notes:
01 -
Try substituting chicken thighs for chicken breasts for extra juiciness—adjust cooking time as needed.
02 -
For a vegetarian option, replace chicken with thick slices of halloumi or extra vegetables.
03 -
Excellent served with couscous, quinoa, or rice.
04 -
Pair with a crisp Sauvignon Blanc or a dry Rosé.