Pan-Seared Chicken with Roasted Mediterranean Vegetables

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

Juicy pan-seared chicken breasts served alongside a medley of roasted vegetables seasoned with Mediterranean herbs. This Mediterranean recipe (gluten free), ready in about 40 minutes, pairs boneless skinless chicken breasts, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 pieces (6 oz each) boneless skinless chicken breasts
• 3 tbsp olive oil
• 3 cloves minced garlic cloves
• 1 medium, cut into 1/2-inch rounds zucchini
• 1 medium, cut into 1-inch strips red bell pepper
• 1 cup whole cherry tomatoes
• 1 small, cut into wedges red onion
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper
• 1 tbsp fresh lemon juice
• 2 tbsp chopped fresh parsley

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Instructions

1. Step 1: Preheat oven to 425°F. Toss 1 medium zucchini sliced into 1/2-inch rounds, 1 medium red bell pepper cut into 1-inch strips, 1 cup whole cherry tomatoes, and 1 small red onion cut into wedges with 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, 1 tsp dried oregano, and 1/2 tsp dried thyme. Spread evenly on a baking sheet and roast for 20 minutes until vegetables are tender and slightly caramelized.
2. Step 2: While vegetables roast, heat 1 tbsp olive oil in a large skillet over medium-high heat. Season 2 boneless skinless chicken breasts (6 oz each) with 1/2 tsp salt and 1/4 tsp black pepper. Add chicken to skillet and sear for 5-6 minutes per side until golden brown and cooked through (internal temperature 165°F). Remove from heat and drizzle with 1 tbsp fresh lemon juice.
3. Step 3: Plate the seared chicken alongside the roasted vegetables, sprinkle 2 tbsp chopped fresh parsley over the top, and serve immediately.