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Freezer-Friendly Bagel Breakfast Sandwiches

Freezer-Friendly Bagel Breakfast Sandwiches

Mornings can be hectic, and sometimes the last thing you want to do is cook. That’s why these make-ahead Freezer-Friendly Bagel Breakfast Sandwiches are a total game-changer! They’re packed with protein, customizable to your taste, and way better than store-bought versions. Plus, they’re freezer-friendly, so read more

Phyllo Dough Beef Rolls

Phyllo Dough Beef Rolls

Stuffed with seasoned ground beef and onions, these flaky phyllo rolls are a protein-rich treat you can enjoy as a meal, snack, or party appetizer. My whole family loves them just as much as I do—and honestly, anyone who loves pastry, beef, and finger foods read more

Sheet Pan Chicken with Roasted Zucchini & Feta

Sheet Pan Chicken with Roasted Zucchini & Feta

Sheet Pan Chicken with Roasted Zucchini & Feta

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!

We love getting ours from Costco but you can find authentic feta in many stores, just read your labels!

And if you can’t find it, search online, at least one store will pop up in your area that carries good quality Feta.

Sheet Pan Chicken with Roasted Zucchini & Feta

 

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.

Sheet Pan Chicken with Roasted Zucchini & Feta

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!

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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!!!

Yield: SERVES 3

Sheet Pan Chicken with Roasted Zucchini & Feta

Sheet Pan Chicken with Roasted Zucchini & Feta

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.

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

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

Cajun Air-Fried Chicken Stuffed Baked Potatoes

Cajun Air-Fried Chicken Stuffed Baked Potatoes

Chicken and potatoes are my ultimate comfort foods. Honestly, I could eat them every single day without ever getting bored. Maybe it’s because I grew up in a place where potatoes (and cabbage) seemed to sneak into almost every meal. Over the years, I’ve learned read more

Easy Classic Baklava

Easy Classic Baklava

If you’ve never made baklava before, now is the perfect time to give it a try—this easy, classic baklava recipe will have you feeling like a pro in no time. Growing up, I had the joy of tasting baklava from countless people and places. In read more

Easy and Tasty Mini Biscuit Pizza Bombs

Easy and Tasty Mini Biscuit Pizza Bombs

Easy and Tasty Mini Biscuit Pizza Bombs

I’ve been meaning to share this recipe for my easy and delicious Mini Biscuit Pizza Bombs for ages!

So, I have made versions like Taco Biscuit Skillet Bites and Biscuit and Mozzarella Skillet Bites before, but I hadn’t shared this bite-sized pizza bomb recipe until now.

These Mini Pizza Bombs are perfect for any occasion—whether it’s game day munchies, book club bites, after-school snacks, or a quick treat for unexpected guests. They’re always a hit with everyone, young and old alike!

Easy and Tasty Mini Biscuit Pizza Bombs

If you’re up for making homemade buttery biscuits for this recipe, go for it! But I’m all about smart shortcuts, and using store-bought biscuit dough makes these Pizza Bombs quick and hassle-free.

No need to chill or wait for the dough to rest—just simple, deliciously fun that’s ready in no time.

My family loves these, especially during football season when snackable finger foods are a must!

Easy and Tasty Mini Biscuit Pizza Bombs

Creative Ideas Using Store-Bought Biscuits:

  1. Breakfast Sandwiches – Use biscuits as the base for breakfast sandwiches with scrambled eggs, cheese, and bacon or sausage.
  2. Mini Calzones – Roll out biscuit dough, fill with cheese and your favorite pizza toppings, then fold and bake for easy, handheld calzones.
  3. Pot Pie Topping – Swap out pie crust for biscuits as a topping on chicken pot pie for a comforting, flaky finish.
  4. Monkey Bread – Cut biscuits into pieces, coat them in cinnamon sugar, and bake with butter and brown sugar for a pull-apart monkey bread.
  5. Stuffed Biscuit Cups – Press biscuits into muffin tins, then fill with taco meat, cheese, and veggies for a savory treat.
  6. Cheesy Buffalo Chicken Biscuit Puffs – Have any leftover rotisserie chicken, mix it with buffalo sauce, cream cheese, and sharp cheddar, and add it to the biscuits. 
  7. Sweet Cinnamon Sugar Biscuit Donuts – Combine sugar, unsalted softened butter and cinnamon and make the ultimate fall biscuit donuts.

These recipes are quick, versatile, and loved by everyone.

Easy and Tasty Mini Biscuit Pizza Bombs

If you decide to make these yummy bombs please tag me on social media; Please don’t forget to follow me on Instagram, Facebook, Pinterest, or TikTok; search @sandraseasycooking

Happy Cooking!

– Sandra 

AMAZON FINDS:

This “Cuisinel Cast Iron Skillet with Lid” – 12″-inch Pre-Seasoned Covered Frying Pan Set + Silicone Handle & Lid Holders is absolute perfection!

These Mini Pizza Bombs are perfect for any occasion—whether it’s game day or after school snacks these are amazing

Yield: MAKES 16 MINI PIZZA BOMBS

Easy and Tasty Mini Biscuit Pizza Bombs

Easy and Tasty Mini Biscuit Pizza Bombs Recipe

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 1 can store bought biscuit, 8 count
  • 1/2 cup marinara sauce
  • 1 cup shredded mozzarella
  • 1/2 cup mini pepperoni
  • 2 tablespoon unsalted butter
  • 1/2 tablespoon garlic powder
  • 1/2 tablespoon dried parsley

Instructions

  1. Split each biscuit in half, and using a rolling pin lightly roll out the dough.
  2. Add marinara sauce, but do not add too much, just in the middle.
  3. Add cheese and pepperoni, then pull the sides and pinch making a ball.
  4. Place them in the buttered/greased skillet or any rounded oven-safe baking dish. You can use a sheet pan too but the baking time will be different.
  5. Bake in preheated oven to 375 degrees Fahrenheit (190C), or until they are golden brown, between 18 and 22 minutes, depending on your oven and baking dish. Do check them after the 18-minute mark and make sure they are cooked through, and golden.
  6. Melt butter, then add to unsalted butter garlic powder, and dried parsley. Mix and brush on hot and baked biscuits.

Enjoy them hot or preheat them before eating!

    Notes

    If you want bigger bites then do not split these biscuits in half. I would suggest using two cans of biscuits (16 biscuits) instead.

    Nutrition Information:

    Yield:

    4

    Serving Size:

    1

    Amount Per Serving: Calories: 277Total Fat: 21gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 47mgSodium: 653mgCarbohydrates: 12gFiber: 1gSugar: 2gProtein: 10g

    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