Italian-Style Sheet Pan Chicken with Vegetables
No fuss sheet pan chicken and vegetables, tossed with garlic, oregano, and a splash of citrus. A healthy weeknight meal & great for meal prep!
Servings: 5 people (up to)
Ingredients
- 2 medium zucchini about 11 oz, halved length-wise then sliced into half moons
- 1 large red pepper cored, cut into chunks
- 1 red onion cut into chunks
- 9 oz baby broccoli trimmed and cut into pieces of equal size
- 1 1/2 lb boneless chicken breast cut into bite-size pieces
- 5 garlic cloves minced
- Kosher salt and black pepper
- 2 tsp Dry oregano
- 1 tsp Paprika
- 1 tsp coriander
- 1 lemon zested and juiced
- 1 tsp white vinegar
- Extra virgin olive oil I used Private Reserve Greek EVOO
- Fresh parsley for garnish optional
Instructions
- Heat the oven to 400 degrees F.
- Place the cut veggies in a large mixing bowl. Add chicken pieces and minced garlic. Season with kosher salt and black pepper. Add spices. Now add lemon zest, lemon juice, vinegar, and a generous drizzle of extra virgin olive oil. Give everything a good toss to combine, making sure the veggies and chicken pieces are evenly coated.
- Transfer the chicken and vegetables to a large sheet pan. Spread well in one layer.
- Bake in heated oven for about 20 minutes until chicken is fully cooked through. If you want more color, place under the broiler briefly.
- If you like, garnish with fresh parsley before serving (optional).
Video
Notes
- Leftovers Storage: let any leftover chicken and vegetables cool before storing in tight-lid containers. Refrigerate for 3 to 4 days. For lunch meal prep, divide into 5 to 6 containers and add your favorite grain, pasta, or greens such as arugula to serve along.
- Visit our Online Shop for quality Mediterranean ingredients including extra virgin olive oil and spices used in this recipe
Nutrition
Calories: 220.3kcal | Carbohydrates: 13.4g | Protein: 32.7g | Fat: 4g | Saturated Fat: 0.9g | Cholesterol: 87.1mg | Sodium: 415.2mg | Potassium: 852.9mg | Fiber: 3.4g | Vitamin A: 2083.5IU | Vitamin C: 107.6mg | Calcium: 84.3mg | Iron: 2mg
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