Mediterranean Sheet Pan Chicken and Vegetables
Servings: 4 people
Calories: 577kcal
Ingredients
- 2 lb chicken breast sliced into thin pieces
- 1 zucchini sliced
- 1 cup cherry tomatoes
- 1 onion small, cut into half moon slices
- 3 potatoes medium, cut into small pieces
- 2 carrots sliced
- 2 parsnips sliced
- 2 garlic cloves minced
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 2 tablespoon lemon juice
Instructions
- Preheat oven to 400°F (200°C).
- Slice the chicken into thin pieces. Cut the zucchini, potatoes, carrots, and parsnips into small bite size pieces. Slice the onion into half moon shapes.
- Arrange the chicken and vegetables on a large sheet pan.
- In a small bowl mix olive oil, lemon juice, garlic, oregano, thyme, paprika, salt, and black pepper.
- Pour the marinade over the chicken and vegetables. Toss gently to coat everything evenly.
- Spread everything into a single layer so the vegetables roast properly.
- Bake for 30 to 40 minutes, until the chicken is cooked through and the vegetables are tender and lightly roasted.
- Serve warm.
Video
Notes
- Cut the vegetables into similar size pieces so they cook evenly.
- Do not overcrowd the pan. If needed, use two sheet pans so the vegetables roast instead of steam.
- For extra Mediterranean flavor, top with fresh parsley or a little crumbled feta cheese before serving.
Nutrition
Calories: 577kcal | Carbohydrates: 52g | Protein: 54g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 602mg | Potassium: 2178mg | Fiber: 10g | Sugar: 10g | Vitamin A: 5704IU | Vitamin C: 72mg | Calcium: 97mg | Iron: 4mg
