Sheet Pan Mediterranean Lemon-Olive Chicken & Veggies
Savor the vibrant flavors of the Mediterranean with this Sheet Pan Mediterranean Lemon-Olive Chicken & Veggies. Juicy chicken breasts are marinated in zesty lemon and garlic, then roasted alongside sweet cherry tomatoes, crunchy bell peppers, and briny Kalamata olives. This one-pan dish not only delivers on taste but also offers a hassle-free cooking experience, making it perfect for busy weeknights or impressing guests.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 3 tbsp olive oil
- 4 cloves fresh garlic, minced
- 1/4 cup freshly squeezed lemon juice
- 1 cup cherry tomatoes, halved
- 2 bell peppers (any color), chopped
- 1/2 cup Kalamata olives, pitted and halved
- 2 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, mix chicken breasts with olive oil, lemon juice, minced garlic, Italian seasoning, salt, and pepper until well coated.
- Chop cherry tomatoes and bell peppers; add them to the bowl with olives and mix gently.
- Spread the mixture evenly on a parchment-lined baking sheet.
- Roast for 25-30 minutes or until the chicken reaches an internal temperature of at least 165°F (75°C) and veggies are tender.
- Serve hot, drizzled with extra lemon juice if desired.
Nutrition
- Serving Size: 1 plate (about 300g)
- Calories: 380
- Sugar: 5g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 36g
- Cholesterol: 90mg
Keywords: Substitute seasonal vegetables such as zucchini or asparagus for added variety. For extra flavor, incorporate fresh herbs like thyme or rosemary. Use a meat thermometer to ensure perfect doneness without drying out the chicken.