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.

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!!!

Yield: SERVES 3

Sheet Pan Chicken with Roasted Zucchini & Feta

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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

This cheesy broccoli frittata or as I like to call it a low-carb oven-baked delight is a quick, easy, and delicious meal that fits perfectly into a low-carb lifestyle. 

Not only is it wonderful on its own, but I love pairing it with air-fried sausages, creamy avocado, and fresh tomato for an extra satisfying meal.

Our family, being mostly low-carb, loves serving this broccoli frittata on busy weekdays when we’re not sure what to cook.

It’s also ideal for those “use-what-you-have” days before grocery shopping, helping you make the most of any leftover veggies in your fridge. 

Plus, it would be greatly appreciated during the lazy holiday season when we want something warm and oven-baked but not too heavy.

Can you add other veggies to this broccoli frittata?

Absolutely! Try adding diced bell peppers, sautéed spinach, or even smoked meats for extra flavor and texture. 

RECIPES LIKE THIS CHEESY BROCCOLI FRITTATA YOU MIGHT LIKE:

Potatoes and Eggs Skillet

Breakfast Cowboy Skillet

This recipe would also make fantastic individual muffins—perfect for quick snacks or a grab-and-go breakfast.

I make frittata a bit different. I cook it from the beginning in the oven. The only thing I do is preheat my skillet on the stovetop but i cook it in the oven.

Here are some tips:

• Start with a Non-Stick, Oven-Safe Skillet: Use a non-stick or well-seasoned cast-iron skillet to prevent sticking. It also needs to be oven-safe, as you’ll finish the frittata in the oven.
• Use the Right Ratio of Eggs to Milk/Cream: For a fluffy texture, add a splash of cream or milk per egg. Avoid adding too much liquid, as this can make it dense or soggy. I think mine turned out perfect!
• Whisk well for Lightness: Beat the eggs until the whites and yolks are fully combined and a bit frothy. This incorporates air for a lighter texture.
• Pre-Cook Ingredients: you could sauté any vegetables, meats, or aromatics like onions or garlic before adding them to the eggs. I steamed my broccoli so they were partly cooked. This prevents excess water from seeping out during cooking and ensures everything is evenly cooked or if there is any liquid make sure to squeeze it out. We see mushrooms, zucchini, or broccoli could produce a lot of extra liquid.
• Season Generously: Eggs do not need plenty of seasoning. Add salt, pepper, and any herbs (like chives, parsley, or basil) or spices (like smoked paprika or chili flakes) to the egg mixture along with cheese and anything else you wish to add.
• Cook it in the Oven:  Cook in the skillet and always in a preheated oven (around 375°F/190°C). Bake for 10–12 minutes, or until the center is just set. This allows the frittata to cook evenly without burning the bottom.
• Add Cheese Near the End: If you’re adding cheese, sprinkle it on top just before the oven finishes. This keeps it melty but prevents it from sinking and burning on the bottom. I like adding before and after.
• Rest Before Slicing: Let the frittata sit for a couple of minutes before slicing. This helps it set completely and makes it easier to serve.
• Experiment with Ingredients: Frittatas are flexible, so try different veggies, meats, and cheeses to keep things interesting.

Skillets I like:

Hestan – ProBond Collection – Professional Clad Stainless Steel Frying Pan

Lodge 10.25 Inch Cast Iron Pre-Seasoned Skillet

If you try this cheesy broccoli frittata, please tag me on social media to let me know how it turned out!

Don’t forget to follow me on Instagram, Facebook, Pinterest or TikTok; search @sandraseasycooking

Happy Brunching!

– Sandra 

Yield: 4 SERVINGS

Cheesy Broccoli Frittata

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Easy and tasty Cheesy Broccoli Frittata Recipe

Prep Time 5 minutes

Cook Time 12 minutes

Total Time 17 minutes

Ingredients

• 1 tablespoon extra-virgin olive oil, plus more for serving
• 8 ounces frozen broccoli florets
• 1 cup shredded sharp cheddar, (triple cheddar, if available)
• 1/4 teaspoon salt, or to taste
• 1/8 teaspoon ground black pepper
• 1/8 teaspoon baking soda, a good pinch (optional)
• 2 to 3 tablespoons heavy cream
• 1/4 cup cottage cheese (Greek plain yogurt is a great alternative)
• 6 large eggs, mixed

Instructions

1. Preheat oven to 375°F/190°C
2. Steam broccoli and squeeze as much water out as possible. Pat dry so you do the broccoli is not as wet. Then chop it into smaller pieces.

3. Heat a skillet on the stovetop after your oven is preheated. Add a bit of ghee, butter, or oil to coat the skillet. I like adding a drizzle of oil and about 1 tablespoon of unsalted butter. REMEMBER: The skillet needs to be oven-safe. As I said, do not start heating a skillet until your oven is preheated, as this goes fast.
4. Beat eggs, add a good splash of heavy cream and cottage cheese (or plain Greek yogurt if you want extra protein), then add cheddar (I used farm-style shreds, so they are large shreds), 1/4 teaspoon salt, 1/8 teaspoon pepper, and baking soda. I like adding baking soda as it gives me a nicely puffy frittata, but this is optional.
5. Add broccoli to the egg mixture and add it to the hot skillet. If desired, add more cheese on top.
6. Transfer skillet to oven and cook for about 10 to 12 minutes at 375°F/190°C, then turn broiler until eggs are puffed, golden, and just set in the middle, about one minute- please keep a close eye on the dish as it cooks because it can easily burn. Let stand for 5 minutes.
   
   Note: baking depends on your oven and a skillet. So DO check after about eight (8) minutes how it looks.

Notes

What is a Broiler: A broiler is an element in your oven that provides high and direct heat much like a grill but reversed as it only turns the oven hearing elements on the top.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving:Calories: 441Total Fat: 35gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 350mgSodium: 717mgCarbohydrates: 7gFiber: 2gSugar: 2gProtein: 26g

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

I love my kimchi burger sliders. I mean who wouldn’t love a few bites sliders?

Summer is a wonderful time for grilling and enjoying the abundance of fresh produce. 

While I may not be a big fan of summer in general, I always make the most of it by indulging in delicious grilled meals, going to the pool, or taking a mini vacation close to the beach.

One of my all-time favorite creations is the kimchi burger sliders. Being a huge fan of kimchi, it was no surprise that I came up with this recipe years ago for a client. 

Although I never shared it on my website, I believe it’s never too late to do so. Recently, my daughter has developed a love for kimchi as well. 

To accommodate her dietary preferences, I usually make turkey or chicken burgers for her, as she no longer consumes red meat.

These little gems, the kimchi burger sliders, have become a family favorite. I truly hope you will enjoy them just as much as we do. The recipe is incredibly simple, requiring only a few ingredients to create a truly delicious dish. 

This recipe is foolproof. I’ve been making it for many years and I know that you guys would love it.

Give it a try and don’t forget to share your pictures with me. I am always thrilled to receive emails or DMs showcasing your culinary creations.

Now, I’m curious to know if you’re a fan of kimchi. Would you be interested in making my kimchi burger sliders?

Thanks for your support! Don’t forget to follow me on Instagram, Facebook, or Pinterest; search @sandraseasycooking

Happy Cooking!

BURGER RECIPES:

Build Your Own Burger Board

Chicken Burgers

Classic Patty Melt Sandwich

Simple Halibut Burger

Sandra’s Easy Cooking is part of an Amazon-affiliated program.

Burger Press Heavy-Duty Cast Iron Smash Meat

ThermoPro Digital Instant Read Meat Thermometer

Yield: 6 SERVINGS

Kimchi Burger Sliders

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Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes

Ingredients

• 2 pounds ground beef, 80/20
• ½ onion, finely chopped
• 2 garlic cloves, minced 
½ bunch Italian parsley, finely chopped
1 tablespoon sweet paprika
2 tsp sea salt
1 tsp black pepper
• 1 whole large egg

• 2 tbsp olive oil

• 1 tsp baking soda
• 1/4 cup bread crumbs
• 2 tablespoons cold water

Topping:

• Sliced Cheese
• 1 cup of kimchi, chopped
• Sriracha Mayo or ay other sauce
• Butter/Bibb or Boston Lettuce

Instructions

1. Mix beef, onion, garlic, paprika, sea salt, and black pepper in a medium bowl.
   In a smaller bowl or a cup combine mixed large egg, olive oil baking soda, bread crumbs, and water, let it sit for a minute, then add it to the meat and by hand mix until thoroughly combined.
2. Make meatballs then smash them a bit to create burger patties.
   Note* I usually make 2.6-3 oz burger patties for mini burgers and serve them on slider buns to make 6 servings/12 sliders/2-sliders per person.
3. Grill for 5-7 minutes per side. This depends on how you like your burgers, medium rare or well done, so cook them to your liking. Just before the end of the cooking time toast the slider buns for about 1 minute or so.
4. Assemble the sliders by spreading 1 to 2 tsp of any sauce of your choice, we love Sriracha Mayo, on the bottom half of the bun. Add lettuce, and top with a burger patty, cheese slice, and chopped kimchi.
5. Complete with a piercing through-the-whole slider with a bamboo pick to hold everything in place. Serve immediately!

   

Notes

If the cheese slice is too large for the slicer you can cut it into 4 smaller pieces or in half.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving:Calories: 557Total Fat: 37gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 19gCholesterol: 176mgSodium: 1456mgCarbohydrates: 9gFiber: 2gSugar: 3gProtein: 45g

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