Classic Sheet Pan Mediterranean Chicken & Veggies
This easy sheet pan recipe brings together tender chicken and colorful Mediterranean vegetables, seasoned with aromatic herbs and roasted to perfection for a healthy and delicious meal.
Equipment
- Oven
- Large rimmed baking sheet
- Parchment paper
- Large bowl
Ingredients
Main Ingredients
- 1.5 lbs Boneless, skinless chicken thighs or breasts
- 2 Bell peppers mixed colors
- 1 Zucchini large
- 1 Red onion small
- 1 pint Cherry tomatoes
- 1/2 cup Kalamata olives pitted and halved
- 1/2 cup Feta cheese crumbled
Seasoning
- 3 tbsp Olive oil
- 1 tsp Dried oregano
- 1 tsp Garlic powder
- 1/2 tsp Salt
- 1/4 tsp Black pepper
- Fresh parsley or dill for garnish (optional)
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
- Cut the chicken into 1.5-inch cubes, and chop bell peppers, zucchini, and red onion into similar-sized pieces.
Cooking
- In a large bowl, combine chicken, bell peppers, zucchini, and red onion with olive oil, oregano, garlic powder, salt, and pepper, tossing to coat.
- Spread the mixture in a single layer on the prepared baking sheet and roast for 15-20 minutes.
- Remove the pan from the oven, add cherry tomatoes and Kalamata olives, and toss gently with the partially cooked ingredients.
- Return the pan to the oven and roast for another 10-15 minutes, or until the chicken is cooked through and vegetables are tender-crisp.
Serving
- Remove from oven, sprinkle with crumbled feta cheese, and garnish with fresh parsley or dill if desired. Serve immediately.
Notes
For an extra burst of flavor, squeeze some fresh lemon juice over the finished dish before serving. This recipe is also great for meal prep; simply store leftovers in an airtight container for up to 3-4 days.