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Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.

In a large bowl, combine the cut chicken breast, bell peppers, red onion, and zucchini.

Drizzle the vegetables and chicken with Trader Joe's Greek Extra Virgin Olive Oil. Sprinkle with dried oregano, dried thyme, garlic powder, salt, and black pepper. Toss everything together until well coated.

Spread the chicken and vegetables in a single layer on the prepared sheet pan. Ensure not to overcrowd the pan, as this can steam the ingredients instead of roasting them. If necessary, use two sheet pans.

Roast for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender-crisp and slightly caramelized. You may want to stir the ingredients halfway through cooking for even browning.

Remove the sheet pan from the oven. Garnish with crumbled feta cheese, Kalamata olives, and fresh parsley if desired. Serve immediately with fresh lemon wedges.


Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.

In a large bowl, combine the cut chicken breast, bell peppers, red onion, and zucchini.

Drizzle the vegetables and chicken with Trader Joe's Greek Extra Virgin Olive Oil. Sprinkle with dried oregano, dried thyme, garlic powder, salt, and black pepper. Toss everything together until well coated.

Spread the chicken and vegetables in a single layer on the prepared sheet pan. Ensure not to overcrowd the pan, as this can steam the ingredients instead of roasting them. If necessary, use two sheet pans.

Roast for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender-crisp and slightly caramelized. You may want to stir the ingredients halfway through cooking for even browning.

Remove the sheet pan from the oven. Garnish with crumbled feta cheese, Kalamata olives, and fresh parsley if desired. Serve immediately with fresh lemon wedges.
