SHEET PAN MEALS
Mediterranean Chicken & Vegetables
Juicy herb-seasoned chicken roasted alongside colorful vegetables for a simple, satisfying sheet pan meal. Bright lemon, garlic, and Mediterranean-inspired herbs bring everything together with minimal cleanup.
Instructions
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Preheat the oven to 425°F. Line a large sheet pan with parchment paper or lightly coat it with cooking spray.
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Add the zucchini, bell peppers, red onion, and cherry tomatoes to the sheet pan. Drizzle with about half of the olive oil and toss to coat.
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Place the chicken breasts among the vegetables. Drizzle the remaining olive oil and lemon juice over the chicken and vegetables.
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Sprinkle everything with garlic, oregano, basil, paprika, salt, and black pepper. Turn the chicken and vegetables as needed so the seasoning is evenly distributed.
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Roast for about 22 to 25 minutes, or until the chicken is cooked through and the vegetables are tender with lightly browned edges.
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Let the chicken rest for several minutes before slicing. Finish with fresh parsley and lemon wedges, then serve warm.
Make it your own.
Swap in vegetables you already have, such as broccoli, asparagus, yellow squash, or mushrooms. Keep similarly sized vegetables together so they roast at roughly the same rate.
Simple serving ideas.
Enjoy this meal as-is or serve it with quinoa, brown rice, couscous, roasted potatoes, or warm whole-grain pita. A spoonful of tzatziki or hummus also pairs well with the Mediterranean flavors.
Nutrition
Approximate nutrition information per serving. Values can vary depending on ingredient brands, portion sizes, and substitutions.
CALORIES
340
PROTEIN
39 g
CARBOHYDRATES
16 g
FAT
14 g
FIBER
4 g
SODIUM
430 mg
SATURATED FAT
3 g
SERVING SIZE
¼ recipe
