Sheet Pan Mediterranean Chicken Veggies
A vibrant and easy sheet pan meal featuring juicy Mediterranean-spiced chicken and colorful roasted vegetables, perfect for a wholesome weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baked
- Cuisine: Mediterranean
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 cups cherry tomatoes
- 1 large red bell pepper, sliced
- 1 medium zucchini, sliced
- 1 red onion, cut into wedges
- 1/2 cup Kalamata olives, pitted
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp paprika
- Salt and black pepper to taste
- 1/4 cup crumbled feta cheese (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 400°F (200°C).
- In a small bowl, whisk together olive oil, lemon juice, minced garlic, oregano, paprika, salt, and pepper.
- Place chicken breasts on a large sheet pan and arrange cherry tomatoes, bell pepper, zucchini, red onion, and olives evenly around the chicken.
- Drizzle the olive oil mixture over the chicken and vegetables, tossing veggies gently to coat.
- Roast in the preheated oven for 25-30 minutes, or until chicken is cooked through and vegetables are tender.
- Sprinkle with crumbled feta cheese and fresh parsley before serving.
Notes
For an extra burst of flavor, serve with warm pita bread and a side of tzatziki sauce.