Sheet Pan Chicken and Vegetables
12 ingredients · 11 steps · from The Mediterranean Dish
Ingredients
- 2-3 Zucchini
- 1-2 bell peppers Yellow squash or red peppers/broccolette (optional)
- 1 whole Red onions
- 5 Garlic cloves
- 1.5 pounds Chicken breast or thighs
- 2 teaspoons Dry oregano
- To taste Paprika
- To taste Coriander
- A pinch Kosher salt
- A pinch Black pepper
- 1 whole Lemon
- Drizzle Extra virgin olive oil
Steps
- Prepare the zucchini: Trim both sides, cut it in half lengthwise, and then slice into half-moons.
- Prepare the bell peppers (if using): Cut them down to a similar size as the other vegetables.
- Prepare the broccolette (if using): Trim the harder stems while leaving the edible parts intact.
- Chop one whole red onion.
- Cut 1.5 pounds of boneless, skinless chicken breast or thighs into bite-sized pieces.
- In a bowl, combine all prepared vegetables and the chopped chicken.
- Add garlic cloves, dry oregano, paprika, coriander, kosher salt, black pepper, lemon zest, and olive oil to the mixture.
- Juice one whole lemon over the ingredients.
- Mix everything thoroughly until well-combined.
- Spread the chicken and vegetables evenly on a sheet pan.
- Bake in the oven for approximately 20–25 minutes, or until the chicken is cooked through.
Recipe extracted by Foodle from “Easy and Healthy Sheet Pan Chicken and Veggies” by The Mediterranean Dish. Quantities follow the video and may be approximate — watch the original for technique.