Sheet-Pan Za’atar Chicken with Quick Roasted Vegetables & Pomegranate Yogurt
This vibrant sheet-pan dinner features juicy chicken breasts coated in za’atar, roasted with colorful vegetables, and finished with a fresh pomegranate-yogurt drizzle. Ready in under 20 minutes, it’s perfect for busy weeknights yet impressive enough for guests.
- 4 pieces boneless skinless chicken breasts
- 2 tbsp za’atar seasoning
- 3 tbsp olive oil
- 2 cups baby bell peppers (halved and seeded)
- 1 cup red onion (cut into wedges)
- 1 cup zucchini (sliced into half-moons)
- 1 cup cherry tomatoes
- 1 cup plain Greek yogurt
- 0.25 cup pomegranate seeds
- 2 tbsp fresh mint (chopped)
- 1 tbsp lemon juice
- 1 tsp kosher salt
- 0.5 tsp black pepper
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Instructions
Preheat oven to 475°F and line a large sheet pan with parchment paper. In a bowl, toss chicken breasts with 1.5 tbsp olive oil, za’atar, salt, and pepper until evenly coated.
⏱️ 2 minutes 🌡️ 475°FArrange chicken on the sheet pan. In a separate bowl, toss bell peppers, onion, zucchini, and cherry tomatoes with remaining olive oil and a pinch of salt. Scatter vegetables around chicken.
⏱️ 2 minutesRoast in the oven until chicken is cooked through and vegetables are tender and slightly charred at the edges, about 13 minutes.
⏱️ 13 minutes 🌡️ 475°FMeanwhile, combine Greek yogurt, lemon juice, half the mint, and a pinch of salt in a small bowl. Stir in most of the pomegranate seeds, reserving some for garnish.
⏱️ 2 minutesRemove sheet pan from the oven. Let chicken rest for 2 minutes, then drizzle with pomegranate yogurt and sprinkle with reserved mint and pomegranate seeds before serving.
⏱️ 2 minutesAdvertisement
Nutrition Information
Per serving. Values are approximate and may vary.
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