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Description
A simple and healthy one-pan meal featuring tender chicken and vibrant Mediterranean vegetables roasted to perfection. This sheet pan dinner is quick to prepare and easy to clean up, making it ideal for weeknight meals.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 red onion, cut into wedges
- 1 cup cherry tomatoes
- 1/2 cup Kalamata olives, pitted
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the chicken pieces, chopped bell peppers, red onion wedges, cherry tomatoes, and Kalamata olives.
- Drizzle with olive oil. Sprinkle with oregano, thyme, garlic powder, salt, and pepper.
- Toss everything together until the chicken and vegetables are evenly coated with seasonings.
- Spread the mixture in a single layer on a large baking sheet.
- Roast for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.
- Garnish with fresh parsley before serving.
Notes
- For extra flavor, you can add a squeeze of lemon juice before serving.
- Feel free to substitute other vegetables like zucchini, broccoli, or asparagus.
- Serve with quinoa, rice, or a side salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 90mg
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