Sheet Pan Mediterranean Chicken

5 from 1 vote

Sheet pan Mediterranean Chicken + Veggies- This quick and easy Mediterranean chicken dinner is packed serious flavor, protein and healthy colorful veggies. Everything cooks on one sheet pan. Ready in 30 mins. Perfect for Meal Prep. {Whole 30, Clean Eating, Low Carb, Grain-free}

Prep Time10

Cook Time20

Total Time30

Course: Main Dish, Sheet Pan Dinner

Cuisine: American, Mediterranean

Servings: servings

Calories: 234kcal

Author: Susan Randall

Ingredients

2 tablespoon olive oil or avocado oil
2 lemons
2-3 garlic cloves minced
2 teaspoon dried oregano
1 teaspoon paprika
1 ½ lbs. chicken thighs boneless & skinless
1 red bell pepper sliced
1 yellow bell pepper sliced
1 large zucchini sliced into half-moons
1 cup cauliflower florets
1 cup cherry/grape tomatoes
1 small red onion sliced
1 lemon sliced
⅓ cup Kalamata olives pitted (and/or green olives)
Fresh dill or parsley optional Optional
Salt & pepper to taste
Cooked rice for serving (optional) (opt for cauliflower rice for Whole 30, Low Carb and Grain Free )

Instructions

Preheat oven to 425F. Line a large baking sheet with parchment paper or spray with non-stick spray. Set aside.
In a medium bowl combine olive oil, 2 tablespoon fresh lemon juice ( approx.juice of one small lemon),garlic, oregano, paprika and salt and pepper, to taste. Brush both sides of chicken thighs with mixture and place on baking sheet, leaving space around each chicken thigh for vegetables.
Add bell peppers, zucchini, cauliflower, tomatoes and onion to sheet pan( in a single layer) and drizzle with remaining olive oil mixture . Toss to lightly coat. (Drizzle additional olive oil if necessary)
Slice remaining lemon and nestle lemon slices around veggies. Bake for 20-25 minutes until chicken reaches internal temperature of 165F and vegetables are cooked. Drain off any liquid (released from veggies when cooking) and add olives, fresh dill (if using) and a squeeze of lemon. Sprinkle with salt & pepper ,to taste.

Nutrition