Sheet Pan Mediterranean Chicken Breasts

Two bowls of baked chicken breasts with lemon slices, cherry tomatoes, red bell peppers, onions, and black olives, garnished with herbs. Sliced garlic, lemon, and fresh herbs on the side.

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Sheet Pan Mediterranean Chicken Breasts

A bright, juicy, and flavorful one-pan meal featuring tender marinated chicken baked with colorful vegetables. Infused with lemon, garlic, herbs, and olive oil - it’s healthy, simple, and incredibly satisfying with almost no cleanup.

Course dinner, lunch, Main Course

Cuisine American, Greek, Mediterranean

Keyword baked, baked chicken, chicken, healthy, one pan, quick

Prep Time 10

Cook Time 30

Servings servings

Calories 318kcal

Author Paula

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.

Nutrition