# The Ingredients You'll 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
# Step-by-Step Instructions:
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.
