Mediterranean Chicken & Veggie Sheet Pan Bake
Bright veggies, tender chicken, zesty herbs—this Healthy Dinner Recipe has it all, and it’s ready in just 40 minutes! Packed with protein, fiber, and fresh veggies—a truly nutritious meal all in one pan.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts (or thighs)
- 2 cups broccoli florets
- 1 red bell pepper thinly sliced
- 1 yellow zucchini cut into half-moons
- 1/2 red onion cut into wedges
- 1 cup cherry tomatoes
- 2 tbsp extra-virgin olive oil choose a fruity brand like California Olive Ranch
- 2 cloves garlic finely minced (fresh for best aroma)
- 1 tsp dried oregano or 1 tbsp fresh, chopped
- 1/2 tsp smoked paprika
- 1 lemon Juice of 1 lemon (about 2 tbsp)
- Sea salt and freshly ground black pepper to taste
- Fresh parsley chopped, for garnish
Instructions
- Preheat your oven to 425°F (218°C). Line a large sheet pan with parchment paper or lightly oil a heavy-duty pan.
- In a bowl, whisk olive oil, garlic, oregano, paprika, lemon juice, salt and pepper. Add chicken, turning to coat evenly.
- Spread broccoli, bell pepper, zucchini, and onion on the pan. Drizzle a bit more oil over them, tossing gently.
- Place seasoned chicken pieces between the veggies, skin-side up if you used thighs. Scatter cherry tomatoes around.
- Bake for 20–25 minutes, until chicken and veggies are cooked through. For extra color, broil for 2 minutes.
- Let everything sit 5 minutes then sprinkle with parsley. Serve and enjoy!
Notes
For crispier veggies, avoid overcrowding on the pan. Marinate chicken for extra flavor. Fresh lemon zest adds a vibrant kick to the dish.
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