This Sheet Pan Mediterranean Chicken and Veggies recipe is a vibrant, healthy, and flavorful one-pan meal that’s perfect for busy weeknights. Loaded with seasoned chicken breasts, fresh vegetables like zucchini, cherry tomatoes, and bell peppers, and a sprinkle of olives and feta, it captures the essence of Mediterranean cuisine in every bite. The best part? Minimal cleanup! With its bright colors and bold flavors, this dish is a delicious and satisfying way to incorporate more lean protein and veggies into your diet.
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 4
Ingredients
- 4 boneless, skinless chicken breasts (or thighs)
- 2 medium zucchini, sliced into rounds
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 pint cherry tomatoes
- 1 red onion, cut into wedges
- 1 cup Kalamata olives, pitted
- 3 tablespoons olive oil
- 2 teaspoons dried oregano
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon red pepper flakes (optional)
- Salt and pepper, to taste
- ½ cup crumbled feta cheese
- 2 tablespoons freshly chopped parsley (for garnish)
- Lemon wedges, for serving
Instructions
- Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it.
- Prepare the chicken: In a small bowl, mix together oregano, paprika, garlic powder, onion powder, red pepper flakes (if using), salt, and pepper. Drizzle 1 tablespoon of olive oil over the chicken breasts and rub them with the spice mixture to coat evenly.
- Prepare the veggies: In a large mixing bowl, combine the zucchini, bell peppers, cherry tomatoes, red onion, and Kalamata olives. Drizzle with the remaining 2 tablespoons of olive oil, and season with a pinch of salt and pepper. Toss to coat.
- Assemble the sheet pan: Arrange the seasoned chicken breasts on the prepared sheet pan. Surround the chicken with the vegetable mixture, spreading everything out in a single layer for even cooking.
- Bake: Place the sheet pan in the preheated oven and bake for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.
- Finish: Remove the sheet pan from the oven and sprinkle crumbled feta cheese over the top. Garnish with freshly chopped parsley.
- Serve: Serve warm with a squeeze of fresh lemon juice over the chicken and veggies for added brightness. Enjoy!
This recipe pairs beautifully with warm pita bread, a side of hummus, or a simple couscous salad for a complete Mediterranean-inspired meal.
