Sheet Pan Mediterranean Chicken and Vegetables

feta cheese

🥗Healthier: goat cheese

💰Cheaper: ricotta cheese

Goat cheese is lower in fat and offers a tangy flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

Preheat the oven to 375°F (190°C).

Prepare the chicken breasts by halving them to ensure faster cooking.

Drizzle the chicken with a smidge of olive oil and season with a little salt and pepper.

Prepare the vegetables by cutting two different colored bell peppers into bite-size strips, and cutting one medium squash and one medium zucchini into bite-size pieces.

Add heirloom grape tomatoes whole or halved to the vegetable mix.

In a mixing bowl, combine the vegetables with about 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper, then toss to coat.

Place the seasoned vegetables on one end of a half sheet pan.

Place the chicken on the other end of the sheet pan.

Bake in the preheated oven for 30 to 40 minutes, checking halfway through with a meat thermometer for doneness.

Ensure the chicken reaches an internal temperature of 165°F (75°C).

If the chicken is slightly undercooked at 160°F, let it rest to allow carryover cooking to reach 165°F.

Prepare the dressing by whisking together 1 tablespoon of olive oil, 1 teaspoon of dried oregano, 1/4 teaspoon of salt, 1/4 teaspoon of pepper, 2 tablespoons of minced garlic, and 2 tablespoons of lemon juice.

Once the chicken and vegetables are done, serve them on a platter and drizzle the dressing over the top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens