One-Pan Mediterranean Chicken with Vinaigrette

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A flavorful, affordable one-pan meal featuring grilled chicken, roasted vegetables, and a zesty vinaigrette for a balanced, colorful dish. This Mediterranean recipe, ready in about 50 minutes, pairs chicken breast, zucchini, bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs chicken breast
• 1 medium zucchini
• 1 large bell pepper
• 1 small red onion
• 3 tbsp olive oil
• 3 cloves garlic
• 1 tsp oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp balsamic vinegar
• 1 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• 1/4 cup fresh parsley

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Instructions

1. Step 1: Preheat oven to 425°F (220°C). In a large oven-safe skillet, heat 2 tbsp olive oil over medium heat. Add 3 minced garlic cloves and sauté for 1 minute. Add 1 tsp oregano, 1 tsp salt, and 1/2 tsp black pepper. Stir in 1 medium zucchini, 1 large diced bell pepper, and 1 small diced red onion. Cook for 5 minutes until slightly softened.
2. Step 2: Add 2 lbs chicken breast and cook for 3-4 minutes per side until golden. Transfer the skillet to the oven and roast for 15-18 minutes until the chicken is fully cooked and the vegetables are tender.
3. Step 3: In a small bowl, whisk 2 tbsp balsamic vinegar, 1 tbsp extra virgin olive oil, and 1 tbsp lemon juice. Season with 1/2 tsp black pepper. Pour the vinaigrette over the chicken and vegetables, then garnish with 1/4 cup chopped fresh parsley.