Sheet Pan Mediterranean Chicken Breasts
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Sheet Pan Mediterranean Chicken Breasts is an easy oven meal that cooks in one pan from start to finish. The chicken roasts alongside vegetables, so everything finishes at the same time. This method provides easy prep and saves on cleanup.
One reason we like this recipe is how simple it feels on busy days. We often line the pan with foil or parchment to make cleanup faster. Cutting vegetables to a similar size also helps everything cook evenly without extra steps.
Some more recipes with these same flavors are Sheet Pan Mediterranean Vegetable Pasta, CHEESE STUFFED CHICKEN BREASTS, and LOADED LIME GARLIC HUMMUS RECIPE. Mediterranean Roasted Vegetables is a great side for any main.
Nutritional information
This meal provides lean protein from the chicken and fiber from the vegetables. It fits well into balanced eating plans and can be adjusted by portion size. Roasting keeps added fats under control.
Cooking tips and substitutions
This Sheet Pan Mediterranean Chicken Breasts recipe works best when the oven is fully heated before cooking.
Use a rimmed sheet pan to catch juices and prevent spills.
For best results, arrange the chicken in a single layer so it cooks evenly.
Give the pan enough space so the vegetables roast rather than steam. Turn them once during cooking if needed for even browning. For more roasting info, read: HOW TO ROAST VEGETABLES
Roast until the chicken is cooked through and lightly browned on top, then rest it for a few minutes before serving.
Swap vegetables based on what is in season or already in the fridge.
For Sheet Pan Mediterranean Chicken Breasts, you can use chicken thighs in place of breasts, but they may need extra cooking time.
Leftovers store well in the fridge for several days. Reheat them in the oven, air fryer, or microwave until heated through.
Here are more high-protein recipes: 25+ Alternative Eggs Benedict Recipes
Why you’ll ❤️ Sheet Pan Mediterranean Chicken Breasts.
🍽️Easy cleanup
🕜Meal-prep friendly
🍳Done in 1 pan – no mess (especially if you line it with foil!)
📝Clear, easy cooking steps
🥙Healthy & protein-packed
🫒Mediterranean flavors everyone loves
🍅Balanced and filling
🫑Flexible with vegetables
Sheet Pan Mediterranean Chicken Breasts FAQ
Yes – marinate chicken up to 24 hrs in advance. You can even cook it and reheat it if needed.
Absolutely – the same marinade works perfectly.
Yes – There are no carbs unless served with rice or pita.
Yes, but use two sheet pans for the best browning.
Mediterranean Chicken Breasts Conclusion
This recipe is a dependable dinner option. It keeps cooking simple and results consistent. This recipe fits into weekly meal plans without stress.
Sheet Pan Mediterranean Chicken Breasts
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Ingredients
- 1 and ½ pounds chicken breast boneless skinless, sliced (680 g)
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 3 medium garlic cloves minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 medium red bell pepper sliced
- 1 medium red onion sliced
- 1 cup cherry tomatoes 150 g
- Optional: olives & feta for serving
Instructions
Make the Marinade
- In a bowl, whisk olive oil, lemon juice, garlic, oregano, salt, and pepper.
Marinate Chicken
- Add chicken slices to the bowl, coat well, and let sit for 10-15 minutes.
Prep the Sheet Pan
- Preheat the oven to 400°F (200°C).
- Place bell pepper, red onion, and cherry tomatoes on a sheet pan.
Add Chicken & Bake
- Add marinated chicken on top of vegetables.
- Bake for 25-30 minutes, or until the chicken reaches 165°F (74°C).
Serve
- Top with feta, olives, or fresh parsley if desired.
- Serve with rice, pita or salad.