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Sheet Pan Mediterranean Chicken and Vegetables

Only one pan is needed for this flavorful chicken and veggie dinner!
Course Dinner
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 3 -4
Author Holly - 3 Yummy Tummies

Ingredients

  • 3 Boneless/Skinless Chicken Breasts
  • 4 Cloves of Garlic; cut into thin slices horizontally
  • 1/2 lb. Whole Snapped Green Beans
  • 1/2 lb. Broccoli Florets fresh
  • 1/2 C. Red Onion; cut into square slices
  • 1 Lemon; thinly sliced horizontally reserving a slice for the chicken
  • 10 Petite Red Potatoes; quartered
  • 1/4 C. + 2 Tbsp. Olive Oil
  • Coarse Ground Salt
  • Pepper
  • 1/2 Tsp. Oregano
  • 1/4 C. Feta Cheese
  • 1 Tsp. Red Pepper Flakes
  • Chicken Rub mix together:
  • 1 Tsp. Pepper
  • 1/2 Tsp. Salt
  • 1 Tsp. Dried Rosemary
  • 1/2 Tsp. Oregano
  • 1 Tsp. Cumin
  • 1/2 Tsp. Cinnamon

Instructions

  1. Preheat oven to 400 degrees.
  2. Add broccoli, onion, green beans and garlic to the sheet pan; drizzle with olive oil (around 2 Tbsp.) and sprinkle with coarse ground salt and pepper to taste, and 1/2 Tsp. of red pepper flakes. Lightly toss to coat and arrange on one side of the pan in a vertical row. Top with lemon slices.
  3. Lightly brush olive oil over both sides of the chicken; squeeze 1 slice of lemon over the tops of the chicken breasts. Pat chicken breasts with spice rub over the tops. Arrange in vertical row in the middle of the pan.
  4. Add potatoes to other side of the pan; drizzle with olive oil (around 2 Tbsp.), sprinkle with coarse ground salt, black pepper, 1/2 Tsp. red pepper and 1/2 Tsp. Oregano. Lightly toss to coat.
  5. Bake for 25 minutes or until internal temperature of chicken reaches 165 degrees.
  6. Sprinkle vegetables with feta cheese and serve immediately.