In our house, simple, flavorful meals are a must. We love chicken, zucchini, and feta, so this Sheet Pan Chicken with Roasted Zucchini & Feta has become a go-to recipe.

It’s low-carb, easy to make, and packed with flavor—perfect for those nights when I want a home-cooked meal without spending extra time cleaning up.

The beauty of a sheet pan meal is that everything cooks together, making this a hands-off dish with minimal effort.

The chicken turns golden and juicy, the zucchini roasts to tender perfection, and a final sprinkle of sheep or goat milk feta adds a creamy, tangy finish that ties it all together.

There is nothing like authentic goat or sheep feta cheese, drizzled with olive oil. There is goodness in every bite!

Make It Your Own

I love meals like this because they’re so easy to customize!

✔️ Swap zucchini for roasted bell peppers, mushrooms, or asparagus.

✔️ Add olives, cherry tomatoes, or red onions for extra Mediterranean flair.

✔️ If you’re not watching your carbs, serve it with rice, quinoa, or pasta to make it a heartier meal.

✔️ Drizzle with balsamic glaze before serving for an extra pop of flavor.

We do eat pasta occasionally to satisfy those cravings (because honestly, I could eat it every single day), but meals like this have made low-carb eating so much easier and more enjoyable.

Think of this recipe as a starting point—feel free to mix it up and create a version that works for you. The options are endless! And if you try this recipe, tag me on social media (@sandraseasycooking). I’d love to see your delicious creations!

Speaking of low-carb favorites, what’s your go-to meal? I’ll go first—eggplant and chicken lasagna (which I need to share here ASAP!).

Happy Cooking!

Recipes you might like

Chaffles – Low Carb Keto Waffles

Southern English Pea Salad

Baked Zucchini and Beef Boats

Don’t forget to follow me on Pinterest, Instagram, and Facebook, and do check my second website, Mug of Reality.

Thanks for your support!!!

Continue to Content

Yield: SERVES 3

Sheet Pan Chicken with Roasted Zucchini & Feta

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

it’s low-carb, easy to make, and packed with flavor—perfect for those nights when I want a home-cooked meal without spending extra time cleaning up.

Print

Ingredients

For the Chicken:

• 2 large chicken breasts (500g) or 4 boneless, skinless chicken thighs (500g), cubed
• ½ tablespoon (7ml) fresh lemon juice
• 3 tablespoons (45ml) olive oil or ghee

Chicken Seasoning:

• 1 tablespoon (3g) dried oregano
• 1 tablespoon (3g) dried parsley
• 1 teaspoon (3g) garlic powder
• ½ tablespoon (4g) sweet paprika
• ½ tablespoon (4g) lemon pepper seasoning
• 2 teaspoons (10g) sea salt

For the Zucchini:

• 3 medium zucchini (450g), thinly sliced
• ¼ teaspoon (1.5g) sea salt
• ¼ teaspoon (1g) black pepper
• ¼ teaspoon (1g) dried parsley
• 1 tablespoon (15ml) olive oil

Topping:

• ½ cup (75g) crumbled sheep or goat milk feta

Instructions

1. Preheat & Prep: Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper, but you can use a nonstick baking pan as well so if you do not have parchment paper no worries. Zucchini bakes better without it anyway.
2. Season the Chicken: In a bowl, toss the cubed chicken with 2 tablespoons (30ml) of olive oil, lemon juice, and all the seasonings until evenly coated.
3. Prepare the Zucchini: In a separate bowl, toss the sliced zucchini with 1 tablespoon (15ml) olive oil, salt, pepper, and dried parsley.
4. Assemble & Bake: Spread the chicken and zucchini evenly on the baking sheet. Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the zucchini is tender. You can bake it for up to 40 minutes. It just depends on your ve and the way you like your chicken/zucchini.
5. Finish & Serve: Remove from the oven, sprinkle with crumbled feta, and drizzle with extra olive oil if desired. Serve warm and enjoy!

Notes

✔️ Swap zucchini for bell peppers, mushrooms, or asparagus for variety.
✔️ Want a heartier meal? Serve with cauliflower rice, quinoa, or even pasta.
✔️ Add a drizzle of balsamic glaze for extra flavor.
✔️ If you don’t have lemon try adding a splash of pickled juice.

Nutrition Information:

Yield:

3

Serving Size:

1
Amount Per Serving: Calories: 687Total Fat: 48gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 32gCholesterol: 264mgSodium: 876mgCarbohydrates: 10gFiber: 2gSugar: 8gProtein: 56g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest