This vibrant Mediterranean-inspired sheet pan chicken dinner is the perfect balance of fresh, colorful vegetables, juicy chicken, and zesty seasoning. Everything roasts together in one pan, making it a simple, healthy, and hands-off meal that’s ideal for busy weeknights. With tangy olives, creamy feta, and a squeeze of roasted lemon, every bite bursts with fresh flavor and sunny Mediterranean vibes.
Why You’ll Love This Recipe
It’s a complete meal made in one pan—minimal cleanup required.
Packed with protein, fiber, and healthy fats for a balanced dinner.
Ready in under 40 minutes, including prep and roasting time.
Naturally gluten-free and low-carb, with easy adaptations for paleo diets.
Perfect for meal prep—tastes just as delicious the next day.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 (5–6 oz.) boneless, skinless chicken breasts
1 medium red bell pepper, cut into 1-inch chunks
1 medium head of broccoli, cut into florets
½ medium red onion, cut into 1-inch chunks
1 large lemon, cut into 4–6 slices
1 ½ tablespoons extra-virgin olive oil
For the seasoning mixture:
1 teaspoon kosher salt
1 teaspoon dried oregano
½ teaspoon ground cumin
½ teaspoon garlic powder
½ teaspoon crushed red pepper flakes
¼ teaspoon black pepper
For serving:
¼ cup black olives, pitted and halved
¼ cup crumbled feta cheese
¼ cup fresh basil or parsley, chopped
Directions
Preheat the oven to 375°F (190°C).
Arrange chicken breasts and vegetables evenly on a large sheet pan.
Drizzle the olive oil over the chicken and veggies.
In a small bowl, mix together the salt, oregano, cumin, garlic powder, crushed red pepper flakes, and black pepper. Sprinkle evenly over the chicken and vegetables.
Place lemon slices on top of the chicken breasts. If you have extra slices, scatter them over the vegetables.
Roast for 25–30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and vegetables are tender.
Remove from the oven and squeeze the roasted lemon slices over the chicken and vegetables.
Top with black olives, feta cheese, and fresh herbs before serving.
Chicken Thighs: Substitute chicken breasts with boneless, skinless chicken thighs for a juicier texture. Adjust cooking time as needed.
Vegetable Swaps: Try adding zucchini, cherry tomatoes, or green beans for more color and variety.
Spice it Up: Add a touch of smoked paprika or cayenne for a deeper, spicier flavor.
Grain Base: Serve over couscous, quinoa, rice, or even pasta for a heartier meal.
Vegetarian Option: Skip the chicken and use chickpeas or cannellini beans as the protein source.
Storage/Reheating
Refrigerator: Store leftovers in airtight containers for up to 4 days.
Freezer: You can freeze the cooked chicken and vegetables for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Warm in the microwave for 1–1½ minutes, stirring halfway through, or heat in a 350°F (175°C) oven until warmed through.
FAQs
How do I know when the chicken is fully cooked?
The chicken is done when it reaches an internal temperature of 165°F (74°C) and the juices run clear.
Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs work perfectly. Just cook a few extra minutes until done.
Can I make this recipe ahead of time?
Yes! You can prep and season everything on the sheet pan, cover it, and refrigerate up to 8 hours before roasting.
What can I serve this with?
Serve with couscous, quinoa, rice, or pita bread for a filling Mediterranean meal.
Can I add more vegetables?
Definitely—zucchini, tomatoes, or asparagus all roast beautifully with this dish.
Is this dish healthy?
Yes, it’s high in protein, full of fiber-rich vegetables, and uses heart-healthy olive oil.
Can I skip the feta cheese?
Of course! The recipe is still flavorful without it, or you can replace it with a dairy-free alternative.
Can I use frozen vegetables?
Yes, but thaw and pat them dry before roasting to prevent excess moisture.
What’s the best way to meal prep this dish?
Divide the cooked chicken and veggies into containers with rice or quinoa, add a lemon wedge, and store in the fridge for up to 4 days.
Can I double this recipe for a crowd?
Absolutely—just use two sheet pans to avoid overcrowding and ensure even roasting.
Conclusion
Sheet Pan Mediterranean Chicken and Veggies brings together bold Mediterranean flavors in a simple, one-pan dinner that’s as healthy as it is satisfying. With tender chicken, roasted vegetables, and a burst of lemony freshness, this dish is perfect for weeknight dinners, meal prep, or entertaining guests. It’s proof that delicious, wholesome meals don’t have to be complicated—just fresh, flavorful, and cooked with love.
Sheet Pan Mediterranean Chicken and Veggies is a healthy, one-pan meal featuring juicy chicken breasts, colorful vegetables, and bold Mediterranean flavors like oregano, garlic, olives, and feta. With easy prep and cleanup, it’s perfect for busy weeknights or meal prep.
Ingredients
4 (5–6 oz.) boneless, skinless chicken breasts
1 medium red bell pepper, cut into 1-inch chunks
1 medium head of broccoli, cut into florets
½ medium red onion, cut into 1-inch chunks
1 large lemon, cut into 4–6 slices
1 ½ tablespoons extra-virgin olive oil
Seasoning Mixture:
1 teaspoon kosher salt
1 teaspoon dried oregano
½ teaspoon ground cumin
½ teaspoon garlic powder
½ teaspoon crushed red pepper flakes
¼ teaspoon black pepper
For Serving:
¼ cup black olives, pitted and halved
¼ cup crumbled feta cheese
¼ cup fresh basil or parsley, chopped
Instructions
Preheat the oven to 375°F (190°C).
Arrange chicken breasts and chopped vegetables evenly on a large sheet pan.
Drizzle olive oil over the chicken and vegetables.
In a small bowl, mix together salt, oregano, cumin, garlic powder, crushed red pepper flakes, and black pepper.
Sprinkle the seasoning mixture evenly over everything on the pan.
Place lemon slices on top of the chicken and scatter any extras over the vegetables.
Roast for 25–30 minutes, until the chicken is cooked through (165°F/74°C internal temp) and vegetables are tender.
Remove from oven and squeeze the roasted lemon slices over the chicken and vegetables.
Top with black olives, feta cheese, and chopped herbs before serving.
Notes
Substitute chicken thighs for a juicier texture—just adjust cooking time accordingly.
Add other vegetables like zucchini, cherry tomatoes, or green beans as desired.
For a vegetarian version, replace chicken with chickpeas or white beans.
Roast on two pans if doubling the recipe to ensure even cooking.
Leftovers are perfect for meal prep and reheat well the next day.
