Sheet-Pan Chimichurri Chicken with Roasted Zucchini & Sweet Peppers
This vibrant, gluten-free sheet-pan dinner features juicy chicken breasts smothered in homemade chimichurri and roasted alongside tender zucchini and sweet bell peppers for a healthy, flavorful meal. Perfect for busy weeknights and ready in just 45 minutes.
- 4 pieces boneless, skinless chicken breasts
- 2 medium zucchini, sliced into half-moons
- 1 large red bell pepper, sliced
- 1 large yellow bell pepper, sliced
- 4 tbsp extra-virgin olive oil
- 0.5 cup fresh parsley, finely chopped
- 0.25 cup fresh cilantro, finely chopped
- 3 cloves garlic cloves, minced
- 2 tbsp red wine vinegar
- 1 tsp dried oregano
- 0.5 tsp crushed red pepper flakes
- 1 tsp kosher salt
- 0.5 tsp black pepper
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Instructions
Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper.
⏱️ 5 minutes 🌡️ 425°FIn a small bowl, mix together parsley, cilantro, garlic, red wine vinegar, 3 tbsp olive oil, oregano, red pepper flakes, 1/2 tsp salt, and black pepper to make the chimichurri. Set aside.
⏱️ 3 minutesPlace chicken breasts on the prepared sheet pan. Season with remaining salt and drizzle with 1 tbsp olive oil.
⏱️ 2 minutesArrange zucchini and bell peppers around the chicken on the sheet pan. Toss the vegetables lightly in any oil on the pan.
⏱️ 2 minutesSpoon half of the chimichurri sauce over the chicken breasts. Reserve the remaining sauce.
⏱️ 1 minuteRoast in the oven for 25-28 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender.
⏱️ 28 minutes 🌡️ 425°FRemove from oven and let rest for 5 minutes. Serve chicken and vegetables drizzled with the reserved chimichurri.
⏱️ 5 minutesAdvertisement
Nutrition Information
Per serving. Values are approximate and may vary.
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